Prep: 15m
Cook: 3h
Serves: - 348 +
Ingredients
130½ tbsp massaman curry paste 261 cm piece of ginger, minced 261 cloves garlic, minced 43½ tbsp galangal paste 87 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:
69⅗ kg beef, e.g. chuck 43½ tsp cinammon, ground 21¾ tsp cumin, ground 21¾ tsp coriander, ground 261 tbsp paste 43½ litre coconut milk 43½ large onion, wedged 21¾ kg small potatoes, peeled 87 tbsp fish sauce 65¼ tbsp palm sugar 87 tbsp tamarind paste 43½ tbsp peanut butter 130½ tbsp peanuts, unsalted & roasted
Cut 69⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 261 tbsp paste Fry for 3-4 minutes then add 43½ tsp cinammon, ground, 21¾ tsp cumin, ground, 21¾ 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 87 tbsp fish sauce Add 87 tbsp tamarind paste Add 65¼ tbsp palm sugar Add 43½ tbsp peanut butter Simmer for 1.5-2 hours Add 21¾ kg small potatoes, peeled, 130½ tbsp peanuts, unsalted & roasted and 43½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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