Prep: 15m
Cook: 3h
Serves: - 373 +
Ingredients
139⅞ tbsp massaman curry paste 279¾ cm piece of ginger, minced 279¾ cloves garlic, minced 46⅝ tbsp galangal paste 93¼ 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:
74⅗ kg beef, e.g. chuck 46⅝ tsp cinammon, ground 23 5/16 tsp cumin, ground 23 5/16 tsp coriander, ground 279¾ tbsp paste 46⅝ litre coconut milk 46⅝ large onion, wedged 23 5/16 kg small potatoes, peeled 93¼ tbsp fish sauce 69 15/16 tbsp palm sugar 93¼ tbsp tamarind paste 46⅝ tbsp peanut butter 139⅞ tbsp peanuts, unsalted & roasted
Cut 74⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 279¾ tbsp paste Fry for 3-4 minutes then add 46⅝ tsp cinammon, ground, 23 5/16 tsp cumin, ground, 23 5/16 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 93¼ tbsp fish sauce Add 93¼ tbsp tamarind paste Add 69 15/16 tbsp palm sugar Add 46⅝ tbsp peanut butter Simmer for 1.5-2 hours Add 23 5/16 kg small potatoes, peeled, 139⅞ tbsp peanuts, unsalted & roasted and 46⅝ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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