Prep: 15m
Cook: 3h
Serves: - 369 +
Ingredients
138⅜ tbsp massaman curry paste 276¾ cm piece of ginger, minced 276¾ cloves garlic, minced 46⅛ tbsp galangal paste 92¼ 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:
73⅘ kg beef, e.g. chuck 46⅛ tsp cinammon, ground 23 1/16 tsp cumin, ground 23 1/16 tsp coriander, ground 276¾ tbsp paste 46⅛ litre coconut milk 46⅛ large onion, wedged 23 1/16 kg small potatoes, peeled 92¼ tbsp fish sauce 69 3/16 tbsp palm sugar 92¼ tbsp tamarind paste 46⅛ tbsp peanut butter 138⅜ tbsp peanuts, unsalted & roasted
Cut 73⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 276¾ tbsp paste Fry for 3-4 minutes then add 46⅛ tsp cinammon, ground, 23 1/16 tsp cumin, ground, 23 1/16 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 92¼ tbsp fish sauce Add 92¼ tbsp tamarind paste Add 69 3/16 tbsp palm sugar Add 46⅛ tbsp peanut butter Simmer for 1.5-2 hours Add 23 1/16 kg small potatoes, peeled, 138⅜ tbsp peanuts, unsalted & roasted and 46⅛ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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