Prep: 15m
Cook: 3h
Serves: - 347 +
Ingredients
130⅛ tbsp massaman curry paste 260¼ cm piece of ginger, minced 260¼ cloves garlic, minced 43⅜ tbsp galangal paste 86¾ 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:
69⅖ kg beef, e.g. chuck 43⅜ tsp cinammon, ground 21 11/16 tsp cumin, ground 21 11/16 tsp coriander, ground 260¼ tbsp paste 43⅜ litre coconut milk 43⅜ large onion, wedged 21 11/16 kg small potatoes, peeled 86¾ tbsp fish sauce 65 1/16 tbsp palm sugar 86¾ tbsp tamarind paste 43⅜ tbsp peanut butter 130⅛ tbsp peanuts, unsalted & roasted
Cut 69⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 260¼ tbsp paste Fry for 3-4 minutes then add 43⅜ tsp cinammon, ground, 21 11/16 tsp cumin, ground, 21 11/16 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 86¾ tbsp fish sauce Add 86¾ tbsp tamarind paste Add 65 1/16 tbsp palm sugar Add 43⅜ tbsp peanut butter Simmer for 1.5-2 hours Add 21 11/16 kg small potatoes, peeled, 130⅛ tbsp peanuts, unsalted & roasted and 43⅜ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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