Prep: 15m
Cook: 3h
Serves: - 383 +
Ingredients
143⅝ tbsp massaman curry paste 287¼ cm piece of ginger, minced 287¼ cloves garlic, minced 47⅞ tbsp galangal paste 95¾ 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:
76⅗ kg beef, e.g. chuck 47⅞ tsp cinammon, ground 23 15/16 tsp cumin, ground 23 15/16 tsp coriander, ground 287¼ tbsp paste 47⅞ litre coconut milk 47⅞ large onion, wedged 23 15/16 kg small potatoes, peeled 95¾ tbsp fish sauce 71 13/16 tbsp palm sugar 95¾ tbsp tamarind paste 47⅞ tbsp peanut butter 143⅝ tbsp peanuts, unsalted & roasted
Cut 76⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 287¼ tbsp paste Fry for 3-4 minutes then add 47⅞ tsp cinammon, ground, 23 15/16 tsp cumin, ground, 23 15/16 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 95¾ tbsp fish sauce Add 95¾ tbsp tamarind paste Add 71 13/16 tbsp palm sugar Add 47⅞ tbsp peanut butter Simmer for 1.5-2 hours Add 23 15/16 kg small potatoes, peeled, 143⅝ tbsp peanuts, unsalted & roasted and 47⅞ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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