Prep: 15m
Cook: 3h
Serves: - 387 +
Ingredients
145⅛ tbsp massaman curry paste 290¼ cm piece of ginger, minced 290¼ cloves garlic, minced 48⅜ tbsp galangal paste 96¾ 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:
77⅖ kg beef, e.g. chuck 48⅜ tsp cinammon, ground 24 3/16 tsp cumin, ground 24 3/16 tsp coriander, ground 290¼ tbsp paste 48⅜ litre coconut milk 48⅜ large onion, wedged 24 3/16 kg small potatoes, peeled 96¾ tbsp fish sauce 72 9/16 tbsp palm sugar 96¾ tbsp tamarind paste 48⅜ tbsp peanut butter 145⅛ tbsp peanuts, unsalted & roasted
Cut 77⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 290¼ tbsp paste Fry for 3-4 minutes then add 48⅜ tsp cinammon, ground, 24 3/16 tsp cumin, ground, 24 3/16 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 96¾ tbsp fish sauce Add 96¾ tbsp tamarind paste Add 72 9/16 tbsp palm sugar Add 48⅜ tbsp peanut butter Simmer for 1.5-2 hours Add 24 3/16 kg small potatoes, peeled, 145⅛ tbsp peanuts, unsalted & roasted and 48⅜ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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