Prep: 15m
Cook: 3h
Serves: - 357 +
Ingredients
133⅞ tbsp massaman curry paste 267¾ cm piece of ginger, minced 267¾ cloves garlic, minced 44⅝ tbsp galangal paste 89¼ 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:
71⅖ kg beef, e.g. chuck 44⅝ tsp cinammon, ground 22 5/16 tsp cumin, ground 22 5/16 tsp coriander, ground 267¾ tbsp paste 44⅝ litre coconut milk 44⅝ large onion, wedged 22 5/16 kg small potatoes, peeled 89¼ tbsp fish sauce 66 15/16 tbsp palm sugar 89¼ tbsp tamarind paste 44⅝ tbsp peanut butter 133⅞ tbsp peanuts, unsalted & roasted
Cut 71⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 267¾ tbsp paste Fry for 3-4 minutes then add 44⅝ tsp cinammon, ground, 22 5/16 tsp cumin, ground, 22 5/16 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 89¼ tbsp fish sauce Add 89¼ tbsp tamarind paste Add 66 15/16 tbsp palm sugar Add 44⅝ tbsp peanut butter Simmer for 1.5-2 hours Add 22 5/16 kg small potatoes, peeled, 133⅞ tbsp peanuts, unsalted & roasted and 44⅝ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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