Prep: 15m
Cook: 3h
Serves: - 344 +
Ingredients
129 tbsp massaman curry paste 258 cm piece of ginger, minced 258 cloves garlic, minced 43 tbsp galangal paste 86 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:
68⅘ kg beef, e.g. chuck 43 tsp cinammon, ground 21½ tsp cumin, ground 21½ tsp coriander, ground 258 tbsp paste 43 litre coconut milk 43 large onion, wedged 21½ kg small potatoes, peeled 86 tbsp fish sauce 64½ tbsp palm sugar 86 tbsp tamarind paste 43 tbsp peanut butter 129 tbsp peanuts, unsalted & roasted
Cut 68⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 258 tbsp paste Fry for 3-4 minutes then add 43 tsp cinammon, ground, 21½ tsp cumin, ground, 21½ 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 86 tbsp fish sauce Add 86 tbsp tamarind paste Add 64½ tbsp palm sugar Add 43 tbsp peanut butter Simmer for 1.5-2 hours Add 21½ kg small potatoes, peeled, 129 tbsp peanuts, unsalted & roasted and 43 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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