Prep: 15m
Cook: 3h
Serves: - 366 +
Ingredients
137¼ tbsp massaman curry paste 274½ cm piece of ginger, minced 274½ cloves garlic, minced 45¾ tbsp galangal paste 91½ 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:
73⅕ kg beef, e.g. chuck 45¾ tsp cinammon, ground 22⅞ tsp cumin, ground 22⅞ tsp coriander, ground 274½ tbsp paste 45¾ litre coconut milk 45¾ large onion, wedged 22⅞ kg small potatoes, peeled 91½ tbsp fish sauce 68⅝ tbsp palm sugar 91½ tbsp tamarind paste 45¾ tbsp peanut butter 137¼ tbsp peanuts, unsalted & roasted
Cut 73⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 274½ tbsp paste Fry for 3-4 minutes then add 45¾ tsp cinammon, ground, 22⅞ tsp cumin, ground, 22⅞ 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 91½ tbsp fish sauce Add 91½ tbsp tamarind paste Add 68⅝ tbsp palm sugar Add 45¾ tbsp peanut butter Simmer for 1.5-2 hours Add 22⅞ kg small potatoes, peeled, 137¼ tbsp peanuts, unsalted & roasted and 45¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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