Prep: 15m
Cook: 3h
Serves: - 358 +
Ingredients
134¼ tbsp massaman curry paste 268½ cm piece of ginger, minced 268½ cloves garlic, minced 44¾ tbsp galangal paste 89½ 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:
71⅗ kg beef, e.g. chuck 44¾ tsp cinammon, ground 22⅜ tsp cumin, ground 22⅜ tsp coriander, ground 268½ tbsp paste 44¾ litre coconut milk 44¾ large onion, wedged 22⅜ kg small potatoes, peeled 89½ tbsp fish sauce 67⅛ tbsp palm sugar 89½ tbsp tamarind paste 44¾ tbsp peanut butter 134¼ tbsp peanuts, unsalted & roasted
Cut 71⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 268½ tbsp paste Fry for 3-4 minutes then add 44¾ tsp cinammon, ground, 22⅜ tsp cumin, ground, 22⅜ 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 89½ tbsp fish sauce Add 89½ tbsp tamarind paste Add 67⅛ tbsp palm sugar Add 44¾ tbsp peanut butter Simmer for 1.5-2 hours Add 22⅜ kg small potatoes, peeled, 134¼ tbsp peanuts, unsalted & roasted and 44¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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