Prep: 15m
Cook: 3h
Serves: - 351 +
Ingredients
131⅝ tbsp massaman curry paste 263¼ cm piece of ginger, minced 263¼ cloves garlic, minced 43⅞ tbsp galangal paste 87¾ 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:
70⅕ kg beef, e.g. chuck 43⅞ tsp cinammon, ground 21 15/16 tsp cumin, ground 21 15/16 tsp coriander, ground 263¼ tbsp paste 43⅞ litre coconut milk 43⅞ large onion, wedged 21 15/16 kg small potatoes, peeled 87¾ tbsp fish sauce 65 13/16 tbsp palm sugar 87¾ tbsp tamarind paste 43⅞ tbsp peanut butter 131⅝ tbsp peanuts, unsalted & roasted
Cut 70⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 263¼ tbsp paste Fry for 3-4 minutes then add 43⅞ tsp cinammon, ground, 21 15/16 tsp cumin, ground, 21 15/16 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 87¾ tbsp fish sauce Add 87¾ tbsp tamarind paste Add 65 13/16 tbsp palm sugar Add 43⅞ tbsp peanut butter Simmer for 1.5-2 hours Add 21 15/16 kg small potatoes, peeled, 131⅝ tbsp peanuts, unsalted & roasted and 43⅞ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
Name: