Prep: 15m
Cook: 3h
Serves: - 341 +
Ingredients
127⅞ tbsp massaman curry paste 255¾ cm piece of ginger, minced 255¾ cloves garlic, minced 42⅝ tbsp galangal paste 85¼ 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:
68⅕ kg beef, e.g. chuck 42⅝ tsp cinammon, ground 21 5/16 tsp cumin, ground 21 5/16 tsp coriander, ground 255¾ tbsp paste 42⅝ litre coconut milk 42⅝ large onion, wedged 21 5/16 kg small potatoes, peeled 85¼ tbsp fish sauce 63 15/16 tbsp palm sugar 85¼ tbsp tamarind paste 42⅝ tbsp peanut butter 127⅞ tbsp peanuts, unsalted & roasted
Cut 68⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 255¾ tbsp paste Fry for 3-4 minutes then add 42⅝ tsp cinammon, ground, 21 5/16 tsp cumin, ground, 21 5/16 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 85¼ tbsp fish sauce Add 85¼ tbsp tamarind paste Add 63 15/16 tbsp palm sugar Add 42⅝ tbsp peanut butter Simmer for 1.5-2 hours Add 21 5/16 kg small potatoes, peeled, 127⅞ tbsp peanuts, unsalted & roasted and 42⅝ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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