Prep: 15m
Cook: 3h
Serves: - 374 +
Ingredients
140¼ tbsp massaman curry paste 280½ cm piece of ginger, minced 280½ cloves garlic, minced 46¾ tbsp galangal paste 93½ 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:
74⅘ kg beef, e.g. chuck 46¾ tsp cinammon, ground 23⅜ tsp cumin, ground 23⅜ tsp coriander, ground 280½ tbsp paste 46¾ litre coconut milk 46¾ large onion, wedged 23⅜ kg small potatoes, peeled 93½ tbsp fish sauce 70⅛ tbsp palm sugar 93½ tbsp tamarind paste 46¾ tbsp peanut butter 140¼ tbsp peanuts, unsalted & roasted
Cut 74⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 280½ tbsp paste Fry for 3-4 minutes then add 46¾ tsp cinammon, ground, 23⅜ tsp cumin, ground, 23⅜ 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 93½ tbsp fish sauce Add 93½ tbsp tamarind paste Add 70⅛ tbsp palm sugar Add 46¾ tbsp peanut butter Simmer for 1.5-2 hours Add 23⅜ kg small potatoes, peeled, 140¼ tbsp peanuts, unsalted & roasted and 46¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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