Prep: 15m
Cook: 3h
Serves: - 356 +
Ingredients
133½ tbsp massaman curry paste 267 cm piece of ginger, minced 267 cloves garlic, minced 44½ tbsp galangal paste 89 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:
71⅕ kg beef, e.g. chuck 44½ tsp cinammon, ground 22¼ tsp cumin, ground 22¼ tsp coriander, ground 267 tbsp paste 44½ litre coconut milk 44½ large onion, wedged 22¼ kg small potatoes, peeled 89 tbsp fish sauce 66¾ tbsp palm sugar 89 tbsp tamarind paste 44½ tbsp peanut butter 133½ tbsp peanuts, unsalted & roasted
Cut 71⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 267 tbsp paste Fry for 3-4 minutes then add 44½ tsp cinammon, ground, 22¼ tsp cumin, ground, 22¼ 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 89 tbsp fish sauce Add 89 tbsp tamarind paste Add 66¾ tbsp palm sugar Add 44½ tbsp peanut butter Simmer for 1.5-2 hours Add 22¼ kg small potatoes, peeled, 133½ tbsp peanuts, unsalted & roasted and 44½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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