Prep: 15m
Cook: 3h
Serves: - 339 +
Ingredients
127⅛ tbsp massaman curry paste 254¼ cm piece of ginger, minced 254¼ cloves garlic, minced 42⅜ tbsp galangal paste 84¾ stalks lemongrass, minced
Method
Blend ingredients until smooth Add water as needed Use for massaman curry and freeze the rest
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
67⅘ kg beef, e.g. chuck 42⅜ tsp cinammon, ground 21 3/16 tsp cumin, ground 21 3/16 tsp coriander, ground 254¼ tbsp paste 42⅜ litre coconut milk 42⅜ large onion, wedged 21 3/16 kg small potatoes, peeled 84¾ tbsp fish sauce 63 9/16 tbsp palm sugar 84¾ tbsp tamarind paste 42⅜ tbsp peanut butter 127⅛ tbsp peanuts, unsalted & roasted
Cut 67⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 254¼ tbsp paste Fry for 3-4 minutes then add 42⅜ tsp cinammon, ground, 21 3/16 tsp cumin, ground, 21 3/16 tsp coriander, ground Add half the coconut milk, stir until split Add the beef Add remaining coconut milk and water to just cover the beef Add 84¾ tbsp fish sauce Add 84¾ tbsp tamarind paste Add 63 9/16 tbsp palm sugar Add 42⅜ tbsp peanut butter Simmer for 1.5-2 hours Add 21 3/16 kg small potatoes, peeled, 127⅛ tbsp peanuts, unsalted & roasted and 42⅜ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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