Prep: 15m
Cook: 3h
Serves: - 385 +
Ingredients
144⅜ tbsp massaman curry paste 288¾ cm piece of ginger, minced 288¾ cloves garlic, minced 48⅛ tbsp galangal paste 96¼ 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:
77 kg beef, e.g. chuck 48⅛ tsp cinammon, ground 24 1/16 tsp cumin, ground 24 1/16 tsp coriander, ground 288¾ tbsp paste 48⅛ litre coconut milk 48⅛ large onion, wedged 24 1/16 kg small potatoes, peeled 96¼ tbsp fish sauce 72 3/16 tbsp palm sugar 96¼ tbsp tamarind paste 48⅛ tbsp peanut butter 144⅜ tbsp peanuts, unsalted & roasted
Cut 77 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 288¾ tbsp paste Fry for 3-4 minutes then add 48⅛ tsp cinammon, ground, 24 1/16 tsp cumin, ground, 24 1/16 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 96¼ tbsp fish sauce Add 96¼ tbsp tamarind paste Add 72 3/16 tbsp palm sugar Add 48⅛ tbsp peanut butter Simmer for 1.5-2 hours Add 24 1/16 kg small potatoes, peeled, 144⅜ tbsp peanuts, unsalted & roasted and 48⅛ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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