Prep: 15m
Cook: 3h
Serves: - 353 +
Ingredients
132⅜ tbsp massaman curry paste 264¾ cm piece of ginger, minced 264¾ cloves garlic, minced 44⅛ tbsp galangal paste 88¼ 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:
70⅗ kg beef, e.g. chuck 44⅛ tsp cinammon, ground 22 1/16 tsp cumin, ground 22 1/16 tsp coriander, ground 264¾ tbsp paste 44⅛ litre coconut milk 44⅛ large onion, wedged 22 1/16 kg small potatoes, peeled 88¼ tbsp fish sauce 66 3/16 tbsp palm sugar 88¼ tbsp tamarind paste 44⅛ tbsp peanut butter 132⅜ tbsp peanuts, unsalted & roasted
Cut 70⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 264¾ tbsp paste Fry for 3-4 minutes then add 44⅛ tsp cinammon, ground, 22 1/16 tsp cumin, ground, 22 1/16 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 88¼ tbsp fish sauce Add 88¼ tbsp tamarind paste Add 66 3/16 tbsp palm sugar Add 44⅛ tbsp peanut butter Simmer for 1.5-2 hours Add 22 1/16 kg small potatoes, peeled, 132⅜ tbsp peanuts, unsalted & roasted and 44⅛ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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