Prep: 15m
Cook: 3h
Serves: - 349 +
Ingredients
130⅞ tbsp massaman curry paste 261¾ cm piece of ginger, minced 261¾ cloves garlic, minced 43⅝ tbsp galangal paste 87¼ 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:
69⅘ kg beef, e.g. chuck 43⅝ tsp cinammon, ground 21 13/16 tsp cumin, ground 21 13/16 tsp coriander, ground 261¾ tbsp paste 43⅝ litre coconut milk 43⅝ large onion, wedged 21 13/16 kg small potatoes, peeled 87¼ tbsp fish sauce 65 7/16 tbsp palm sugar 87¼ tbsp tamarind paste 43⅝ tbsp peanut butter 130⅞ tbsp peanuts, unsalted & roasted
Cut 69⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 261¾ tbsp paste Fry for 3-4 minutes then add 43⅝ tsp cinammon, ground, 21 13/16 tsp cumin, ground, 21 13/16 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 87¼ tbsp fish sauce Add 87¼ tbsp tamarind paste Add 65 7/16 tbsp palm sugar Add 43⅝ tbsp peanut butter Simmer for 1.5-2 hours Add 21 13/16 kg small potatoes, peeled, 130⅞ tbsp peanuts, unsalted & roasted and 43⅝ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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