Prep: 15m
Cook: 3h
Serves: - 382 +
Ingredients
143¼ tbsp massaman curry paste 286½ cm piece of ginger, minced 286½ cloves garlic, minced 47¾ tbsp galangal paste 95½ 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:
76⅖ kg beef, e.g. chuck 47¾ tsp cinammon, ground 23⅞ tsp cumin, ground 23⅞ tsp coriander, ground 286½ tbsp paste 47¾ litre coconut milk 47¾ large onion, wedged 23⅞ kg small potatoes, peeled 95½ tbsp fish sauce 71⅝ tbsp palm sugar 95½ tbsp tamarind paste 47¾ tbsp peanut butter 143¼ tbsp peanuts, unsalted & roasted
Cut 76⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 286½ tbsp paste Fry for 3-4 minutes then add 47¾ tsp cinammon, ground, 23⅞ tsp cumin, ground, 23⅞ 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 95½ tbsp fish sauce Add 95½ tbsp tamarind paste Add 71⅝ tbsp palm sugar Add 47¾ tbsp peanut butter Simmer for 1.5-2 hours Add 23⅞ kg small potatoes, peeled, 143¼ tbsp peanuts, unsalted & roasted and 47¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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