Prep: 15m
Cook: 3h
Serves: - 372 +
Ingredients
139½ tbsp massaman curry paste 279 cm piece of ginger, minced 279 cloves garlic, minced 46½ tbsp galangal paste 93 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:
74⅖ kg beef, e.g. chuck 46½ tsp cinammon, ground 23¼ tsp cumin, ground 23¼ tsp coriander, ground 279 tbsp paste 46½ litre coconut milk 46½ large onion, wedged 23¼ kg small potatoes, peeled 93 tbsp fish sauce 69¾ tbsp palm sugar 93 tbsp tamarind paste 46½ tbsp peanut butter 139½ tbsp peanuts, unsalted & roasted
Cut 74⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 279 tbsp paste Fry for 3-4 minutes then add 46½ tsp cinammon, ground, 23¼ tsp cumin, ground, 23¼ 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 93 tbsp fish sauce Add 93 tbsp tamarind paste Add 69¾ tbsp palm sugar Add 46½ tbsp peanut butter Simmer for 1.5-2 hours Add 23¼ kg small potatoes, peeled, 139½ tbsp peanuts, unsalted & roasted and 46½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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