Prep: 15m
Cook: 3h
Serves: - 365 +
Ingredients
136⅞ tbsp massaman curry paste 273¾ cm piece of ginger, minced 273¾ cloves garlic, minced 45⅝ tbsp galangal paste 91¼ 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:
73 kg beef, e.g. chuck 45⅝ tsp cinammon, ground 22 13/16 tsp cumin, ground 22 13/16 tsp coriander, ground 273¾ tbsp paste 45⅝ litre coconut milk 45⅝ large onion, wedged 22 13/16 kg small potatoes, peeled 91¼ tbsp fish sauce 68 7/16 tbsp palm sugar 91¼ tbsp tamarind paste 45⅝ tbsp peanut butter 136⅞ tbsp peanuts, unsalted & roasted
Cut 73 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 273¾ tbsp paste Fry for 3-4 minutes then add 45⅝ tsp cinammon, ground, 22 13/16 tsp cumin, ground, 22 13/16 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 91¼ tbsp fish sauce Add 91¼ tbsp tamarind paste Add 68 7/16 tbsp palm sugar Add 45⅝ tbsp peanut butter Simmer for 1.5-2 hours Add 22 13/16 kg small potatoes, peeled, 136⅞ tbsp peanuts, unsalted & roasted and 45⅝ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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