Prep: 15m
Cook: 3h
Serves: - 381 +
Ingredients
142⅞ tbsp massaman curry paste 285¾ cm piece of ginger, minced 285¾ cloves garlic, minced 47⅝ tbsp galangal paste 95¼ 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:
76⅕ kg beef, e.g. chuck 47⅝ tsp cinammon, ground 23 13/16 tsp cumin, ground 23 13/16 tsp coriander, ground 285¾ tbsp paste 47⅝ litre coconut milk 47⅝ large onion, wedged 23 13/16 kg small potatoes, peeled 95¼ tbsp fish sauce 71 7/16 tbsp palm sugar 95¼ tbsp tamarind paste 47⅝ tbsp peanut butter 142⅞ tbsp peanuts, unsalted & roasted
Cut 76⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 285¾ tbsp paste Fry for 3-4 minutes then add 47⅝ tsp cinammon, ground, 23 13/16 tsp cumin, ground, 23 13/16 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 95¼ tbsp fish sauce Add 95¼ tbsp tamarind paste Add 71 7/16 tbsp palm sugar Add 47⅝ tbsp peanut butter Simmer for 1.5-2 hours Add 23 13/16 kg small potatoes, peeled, 142⅞ tbsp peanuts, unsalted & roasted and 47⅝ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
Name: