Prep: 15m
Cook: 3h
Serves: - 354 +
Ingredients
132¾ tbsp massaman curry paste 265½ cm piece of ginger, minced 265½ cloves garlic, minced 44¼ tbsp galangal paste 88½ 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:
70⅘ kg beef, e.g. chuck 44¼ tsp cinammon, ground 22⅛ tsp cumin, ground 22⅛ tsp coriander, ground 265½ tbsp paste 44¼ litre coconut milk 44¼ large onion, wedged 22⅛ kg small potatoes, peeled 88½ tbsp fish sauce 66⅜ tbsp palm sugar 88½ tbsp tamarind paste 44¼ tbsp peanut butter 132¾ tbsp peanuts, unsalted & roasted
Cut 70⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 265½ tbsp paste Fry for 3-4 minutes then add 44¼ tsp cinammon, ground, 22⅛ tsp cumin, ground, 22⅛ 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 88½ tbsp fish sauce Add 88½ tbsp tamarind paste Add 66⅜ tbsp palm sugar Add 44¼ tbsp peanut butter Simmer for 1.5-2 hours Add 22⅛ kg small potatoes, peeled, 132¾ tbsp peanuts, unsalted & roasted and 44¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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