Prep: 15m
Cook: 3h
Serves: - 394 +
Ingredients
147¾ tbsp massaman curry paste 295½ cm piece of ginger, minced 295½ cloves garlic, minced 49¼ tbsp galangal paste 98½ 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:
78⅘ kg beef, e.g. chuck 49¼ tsp cinammon, ground 24⅝ tsp cumin, ground 24⅝ tsp coriander, ground 295½ tbsp paste 49¼ litre coconut milk 49¼ large onion, wedged 24⅝ kg small potatoes, peeled 98½ tbsp fish sauce 73⅞ tbsp palm sugar 98½ tbsp tamarind paste 49¼ tbsp peanut butter 147¾ tbsp peanuts, unsalted & roasted
Cut 78⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 295½ tbsp paste Fry for 3-4 minutes then add 49¼ tsp cinammon, ground, 24⅝ tsp cumin, ground, 24⅝ 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 98½ tbsp fish sauce Add 98½ tbsp tamarind paste Add 73⅞ tbsp palm sugar Add 49¼ tbsp peanut butter Simmer for 1.5-2 hours Add 24⅝ kg small potatoes, peeled, 147¾ tbsp peanuts, unsalted & roasted and 49¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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