Prep: 15m
Cook: 3h
Serves: - 393 +
Ingredients
147⅜ tbsp massaman curry paste 294¾ cm piece of ginger, minced 294¾ cloves garlic, minced 49⅛ tbsp galangal paste 98¼ 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:
78⅗ kg beef, e.g. chuck 49⅛ tsp cinammon, ground 24 9/16 tsp cumin, ground 24 9/16 tsp coriander, ground 294¾ tbsp paste 49⅛ litre coconut milk 49⅛ large onion, wedged 24 9/16 kg small potatoes, peeled 98¼ tbsp fish sauce 73 11/16 tbsp palm sugar 98¼ tbsp tamarind paste 49⅛ tbsp peanut butter 147⅜ tbsp peanuts, unsalted & roasted
Cut 78⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 294¾ tbsp paste Fry for 3-4 minutes then add 49⅛ tsp cinammon, ground, 24 9/16 tsp cumin, ground, 24 9/16 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 98¼ tbsp fish sauce Add 98¼ tbsp tamarind paste Add 73 11/16 tbsp palm sugar Add 49⅛ tbsp peanut butter Simmer for 1.5-2 hours Add 24 9/16 kg small potatoes, peeled, 147⅜ tbsp peanuts, unsalted & roasted and 49⅛ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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