Prep: 15m
Cook: 3h
Serves: - 386 +
Ingredients
144¾ tbsp massaman curry paste 289½ cm piece of ginger, minced 289½ cloves garlic, minced 48¼ tbsp galangal paste 96½ 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:
77⅕ kg beef, e.g. chuck 48¼ tsp cinammon, ground 24⅛ tsp cumin, ground 24⅛ tsp coriander, ground 289½ tbsp paste 48¼ litre coconut milk 48¼ large onion, wedged 24⅛ kg small potatoes, peeled 96½ tbsp fish sauce 72⅜ tbsp palm sugar 96½ tbsp tamarind paste 48¼ tbsp peanut butter 144¾ tbsp peanuts, unsalted & roasted
Cut 77⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 289½ tbsp paste Fry for 3-4 minutes then add 48¼ tsp cinammon, ground, 24⅛ tsp cumin, ground, 24⅛ 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 96½ tbsp fish sauce Add 96½ tbsp tamarind paste Add 72⅜ tbsp palm sugar Add 48¼ tbsp peanut butter Simmer for 1.5-2 hours Add 24⅛ kg small potatoes, peeled, 144¾ tbsp peanuts, unsalted & roasted and 48¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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