Prep: 15m
Cook: 3h
Serves: - 364 +
Ingredients
136½ tbsp massaman curry paste 273 cm piece of ginger, minced 273 cloves garlic, minced 45½ tbsp galangal paste 91 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:
72⅘ kg beef, e.g. chuck 45½ tsp cinammon, ground 22¾ tsp cumin, ground 22¾ tsp coriander, ground 273 tbsp paste 45½ litre coconut milk 45½ large onion, wedged 22¾ kg small potatoes, peeled 91 tbsp fish sauce 68¼ tbsp palm sugar 91 tbsp tamarind paste 45½ tbsp peanut butter 136½ tbsp peanuts, unsalted & roasted
Cut 72⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 273 tbsp paste Fry for 3-4 minutes then add 45½ tsp cinammon, ground, 22¾ tsp cumin, ground, 22¾ 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 91 tbsp fish sauce Add 91 tbsp tamarind paste Add 68¼ tbsp palm sugar Add 45½ tbsp peanut butter Simmer for 1.5-2 hours Add 22¾ kg small potatoes, peeled, 136½ tbsp peanuts, unsalted & roasted and 45½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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