Prep: 15m
Cook: 3h
Serves: - 342 +
Ingredients
128¼ tbsp massaman curry paste 256½ cm piece of ginger, minced 256½ cloves garlic, minced 42¾ tbsp galangal paste 85½ 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:
68⅖ kg beef, e.g. chuck 42¾ tsp cinammon, ground 21⅜ tsp cumin, ground 21⅜ tsp coriander, ground 256½ tbsp paste 42¾ litre coconut milk 42¾ large onion, wedged 21⅜ kg small potatoes, peeled 85½ tbsp fish sauce 64⅛ tbsp palm sugar 85½ tbsp tamarind paste 42¾ tbsp peanut butter 128¼ tbsp peanuts, unsalted & roasted
Cut 68⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 256½ tbsp paste Fry for 3-4 minutes then add 42¾ tsp cinammon, ground, 21⅜ tsp cumin, ground, 21⅜ 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 85½ tbsp fish sauce Add 85½ tbsp tamarind paste Add 64⅛ tbsp palm sugar Add 42¾ tbsp peanut butter Simmer for 1.5-2 hours Add 21⅜ kg small potatoes, peeled, 128¼ tbsp peanuts, unsalted & roasted and 42¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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