Prep: 15m
Cook: 3h
Serves: - 377 +
Ingredients
141⅜ tbsp massaman curry paste 282¾ cm piece of ginger, minced 282¾ cloves garlic, minced 47⅛ tbsp galangal paste 94¼ 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:
75⅖ kg beef, e.g. chuck 47⅛ tsp cinammon, ground 23 9/16 tsp cumin, ground 23 9/16 tsp coriander, ground 282¾ tbsp paste 47⅛ litre coconut milk 47⅛ large onion, wedged 23 9/16 kg small potatoes, peeled 94¼ tbsp fish sauce 70 11/16 tbsp palm sugar 94¼ tbsp tamarind paste 47⅛ tbsp peanut butter 141⅜ tbsp peanuts, unsalted & roasted
Cut 75⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 282¾ tbsp paste Fry for 3-4 minutes then add 47⅛ tsp cinammon, ground, 23 9/16 tsp cumin, ground, 23 9/16 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 94¼ tbsp fish sauce Add 94¼ tbsp tamarind paste Add 70 11/16 tbsp palm sugar Add 47⅛ tbsp peanut butter Simmer for 1.5-2 hours Add 23 9/16 kg small potatoes, peeled, 141⅜ tbsp peanuts, unsalted & roasted and 47⅛ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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