Prep: 15m
Cook: 3h
Serves: - 362 +
Ingredients
135¾ tbsp massaman curry paste 271½ cm piece of ginger, minced 271½ cloves garlic, minced 45¼ tbsp galangal paste 90½ 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:
72⅖ kg beef, e.g. chuck 45¼ tsp cinammon, ground 22⅝ tsp cumin, ground 22⅝ tsp coriander, ground 271½ tbsp paste 45¼ litre coconut milk 45¼ large onion, wedged 22⅝ kg small potatoes, peeled 90½ tbsp fish sauce 67⅞ tbsp palm sugar 90½ tbsp tamarind paste 45¼ tbsp peanut butter 135¾ tbsp peanuts, unsalted & roasted
Cut 72⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 271½ tbsp paste Fry for 3-4 minutes then add 45¼ tsp cinammon, ground, 22⅝ tsp cumin, ground, 22⅝ 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 90½ tbsp fish sauce Add 90½ tbsp tamarind paste Add 67⅞ tbsp palm sugar Add 45¼ tbsp peanut butter Simmer for 1.5-2 hours Add 22⅝ kg small potatoes, peeled, 135¾ tbsp peanuts, unsalted & roasted and 45¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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