Prep: 15m
Cook: 3h
Serves: - 378 +
Ingredients
141¾ tbsp massaman curry paste 283½ cm piece of ginger, minced 283½ cloves garlic, minced 47¼ tbsp galangal paste 94½ 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:
75⅗ kg beef, e.g. chuck 47¼ tsp cinammon, ground 23⅝ tsp cumin, ground 23⅝ tsp coriander, ground 283½ tbsp paste 47¼ litre coconut milk 47¼ large onion, wedged 23⅝ kg small potatoes, peeled 94½ tbsp fish sauce 70⅞ tbsp palm sugar 94½ tbsp tamarind paste 47¼ tbsp peanut butter 141¾ tbsp peanuts, unsalted & roasted
Cut 75⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 283½ tbsp paste Fry for 3-4 minutes then add 47¼ tsp cinammon, ground, 23⅝ tsp cumin, ground, 23⅝ 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 94½ tbsp fish sauce Add 94½ tbsp tamarind paste Add 70⅞ tbsp palm sugar Add 47¼ tbsp peanut butter Simmer for 1.5-2 hours Add 23⅝ kg small potatoes, peeled, 141¾ tbsp peanuts, unsalted & roasted and 47¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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