Prep: 15m
Cook: 3h
Serves: - 363 +
Ingredients
136⅛ tbsp massaman curry paste 272¼ cm piece of ginger, minced 272¼ cloves garlic, minced 45⅜ tbsp galangal paste 90¾ 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:
72⅗ kg beef, e.g. chuck 45⅜ tsp cinammon, ground 22 11/16 tsp cumin, ground 22 11/16 tsp coriander, ground 272¼ tbsp paste 45⅜ litre coconut milk 45⅜ large onion, wedged 22 11/16 kg small potatoes, peeled 90¾ tbsp fish sauce 68 1/16 tbsp palm sugar 90¾ tbsp tamarind paste 45⅜ tbsp peanut butter 136⅛ tbsp peanuts, unsalted & roasted
Cut 72⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 272¼ tbsp paste Fry for 3-4 minutes then add 45⅜ tsp cinammon, ground, 22 11/16 tsp cumin, ground, 22 11/16 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 90¾ tbsp fish sauce Add 90¾ tbsp tamarind paste Add 68 1/16 tbsp palm sugar Add 45⅜ tbsp peanut butter Simmer for 1.5-2 hours Add 22 11/16 kg small potatoes, peeled, 136⅛ tbsp peanuts, unsalted & roasted and 45⅜ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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