Prep: 15m
Cook: 3h
Serves: - 346 +
Ingredients
129¾ tbsp massaman curry paste 259½ cm piece of ginger, minced 259½ cloves garlic, minced 43¼ tbsp galangal paste 86½ 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:
69⅕ kg beef, e.g. chuck 43¼ tsp cinammon, ground 21⅝ tsp cumin, ground 21⅝ tsp coriander, ground 259½ tbsp paste 43¼ litre coconut milk 43¼ large onion, wedged 21⅝ kg small potatoes, peeled 86½ tbsp fish sauce 64⅞ tbsp palm sugar 86½ tbsp tamarind paste 43¼ tbsp peanut butter 129¾ tbsp peanuts, unsalted & roasted
Cut 69⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 259½ tbsp paste Fry for 3-4 minutes then add 43¼ tsp cinammon, ground, 21⅝ tsp cumin, ground, 21⅝ 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 86½ tbsp fish sauce Add 86½ tbsp tamarind paste Add 64⅞ tbsp palm sugar Add 43¼ tbsp peanut butter Simmer for 1.5-2 hours Add 21⅝ kg small potatoes, peeled, 129¾ tbsp peanuts, unsalted & roasted and 43¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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