Prep: 15m
Cook: 3h
Serves: - 388 +
Ingredients
145½ tbsp massaman curry paste 291 cm piece of ginger, minced 291 cloves garlic, minced 48½ tbsp galangal paste 97 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:
77⅗ kg beef, e.g. chuck 48½ tsp cinammon, ground 24¼ tsp cumin, ground 24¼ tsp coriander, ground 291 tbsp paste 48½ litre coconut milk 48½ large onion, wedged 24¼ kg small potatoes, peeled 97 tbsp fish sauce 72¾ tbsp palm sugar 97 tbsp tamarind paste 48½ tbsp peanut butter 145½ tbsp peanuts, unsalted & roasted
Cut 77⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 291 tbsp paste Fry for 3-4 minutes then add 48½ tsp cinammon, ground, 24¼ tsp cumin, ground, 24¼ 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 97 tbsp fish sauce Add 97 tbsp tamarind paste Add 72¾ tbsp palm sugar Add 48½ tbsp peanut butter Simmer for 1.5-2 hours Add 24¼ kg small potatoes, peeled, 145½ tbsp peanuts, unsalted & roasted and 48½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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