Prep: 15m
Cook: 3h
Serves: - 396 +
Ingredients
148½ tbsp massaman curry paste 297 cm piece of ginger, minced 297 cloves garlic, minced 49½ tbsp galangal paste 99 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:
79⅕ kg beef, e.g. chuck 49½ tsp cinammon, ground 24¾ tsp cumin, ground 24¾ tsp coriander, ground 297 tbsp paste 49½ litre coconut milk 49½ large onion, wedged 24¾ kg small potatoes, peeled 99 tbsp fish sauce 74¼ tbsp palm sugar 99 tbsp tamarind paste 49½ tbsp peanut butter 148½ tbsp peanuts, unsalted & roasted
Cut 79⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 297 tbsp paste Fry for 3-4 minutes then add 49½ tsp cinammon, ground, 24¾ tsp cumin, ground, 24¾ 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 99 tbsp fish sauce Add 99 tbsp tamarind paste Add 74¼ tbsp palm sugar Add 49½ tbsp peanut butter Simmer for 1.5-2 hours Add 24¾ kg small potatoes, peeled, 148½ tbsp peanuts, unsalted & roasted and 49½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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