Prep: 15m
Cook: 3h
Serves: - 376 +
Ingredients
141 tbsp massaman curry paste 282 cm piece of ginger, minced 282 cloves garlic, minced 47 tbsp galangal paste 94 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:
75⅕ kg beef, e.g. chuck 47 tsp cinammon, ground 23½ tsp cumin, ground 23½ tsp coriander, ground 282 tbsp paste 47 litre coconut milk 47 large onion, wedged 23½ kg small potatoes, peeled 94 tbsp fish sauce 70½ tbsp palm sugar 94 tbsp tamarind paste 47 tbsp peanut butter 141 tbsp peanuts, unsalted & roasted
Cut 75⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 282 tbsp paste Fry for 3-4 minutes then add 47 tsp cinammon, ground, 23½ tsp cumin, ground, 23½ 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 94 tbsp fish sauce Add 94 tbsp tamarind paste Add 70½ tbsp palm sugar Add 47 tbsp peanut butter Simmer for 1.5-2 hours Add 23½ kg small potatoes, peeled, 141 tbsp peanuts, unsalted & roasted and 47 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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