Prep: 15m
Cook: 3h
Serves: - 391 +
Ingredients
146⅝ tbsp massaman curry paste 293¼ cm piece of ginger, minced 293¼ cloves garlic, minced 48⅞ tbsp galangal paste 97¾ 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:
78⅕ kg beef, e.g. chuck 48⅞ tsp cinammon, ground 24 7/16 tsp cumin, ground 24 7/16 tsp coriander, ground 293¼ tbsp paste 48⅞ litre coconut milk 48⅞ large onion, wedged 24 7/16 kg small potatoes, peeled 97¾ tbsp fish sauce 73 5/16 tbsp palm sugar 97¾ tbsp tamarind paste 48⅞ tbsp peanut butter 146⅝ tbsp peanuts, unsalted & roasted
Cut 78⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 293¼ tbsp paste Fry for 3-4 minutes then add 48⅞ tsp cinammon, ground, 24 7/16 tsp cumin, ground, 24 7/16 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 97¾ tbsp fish sauce Add 97¾ tbsp tamarind paste Add 73 5/16 tbsp palm sugar Add 48⅞ tbsp peanut butter Simmer for 1.5-2 hours Add 24 7/16 kg small potatoes, peeled, 146⅝ tbsp peanuts, unsalted & roasted and 48⅞ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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