Prep: 15m
Cook: 3h
Serves: - 395 +
Ingredients
148⅛ tbsp massaman curry paste 296¼ cm piece of ginger, minced 296¼ cloves garlic, minced 49⅜ tbsp galangal paste 98¾ 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:
79 kg beef, e.g. chuck 49⅜ tsp cinammon, ground 24 11/16 tsp cumin, ground 24 11/16 tsp coriander, ground 296¼ tbsp paste 49⅜ litre coconut milk 49⅜ large onion, wedged 24 11/16 kg small potatoes, peeled 98¾ tbsp fish sauce 74 1/16 tbsp palm sugar 98¾ tbsp tamarind paste 49⅜ tbsp peanut butter 148⅛ tbsp peanuts, unsalted & roasted
Cut 79 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 296¼ tbsp paste Fry for 3-4 minutes then add 49⅜ tsp cinammon, ground, 24 11/16 tsp cumin, ground, 24 11/16 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 98¾ tbsp fish sauce Add 98¾ tbsp tamarind paste Add 74 1/16 tbsp palm sugar Add 49⅜ tbsp peanut butter Simmer for 1.5-2 hours Add 24 11/16 kg small potatoes, peeled, 148⅛ tbsp peanuts, unsalted & roasted and 49⅜ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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