Prep: 15m
Cook: 3h
Serves: - 345 +
Ingredients
129⅜ tbsp massaman curry paste 258¾ cm piece of ginger, minced 258¾ cloves garlic, minced 43⅛ tbsp galangal paste 86¼ 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:
69 kg beef, e.g. chuck 43⅛ tsp cinammon, ground 21 9/16 tsp cumin, ground 21 9/16 tsp coriander, ground 258¾ tbsp paste 43⅛ litre coconut milk 43⅛ large onion, wedged 21 9/16 kg small potatoes, peeled 86¼ tbsp fish sauce 64 11/16 tbsp palm sugar 86¼ tbsp tamarind paste 43⅛ tbsp peanut butter 129⅜ tbsp peanuts, unsalted & roasted
Cut 69 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 258¾ tbsp paste Fry for 3-4 minutes then add 43⅛ tsp cinammon, ground, 21 9/16 tsp cumin, ground, 21 9/16 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 86¼ tbsp fish sauce Add 86¼ tbsp tamarind paste Add 64 11/16 tbsp palm sugar Add 43⅛ tbsp peanut butter Simmer for 1.5-2 hours Add 21 9/16 kg small potatoes, peeled, 129⅜ tbsp peanuts, unsalted & roasted and 43⅛ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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