Prep: 15m
Cook: 3h
Serves: - 397 +
Ingredients
148⅞ tbsp massaman curry paste 297¾ cm piece of ginger, minced 297¾ cloves garlic, minced 49⅝ tbsp galangal paste 99¼ 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:
79⅖ kg beef, e.g. chuck 49⅝ tsp cinammon, ground 24 13/16 tsp cumin, ground 24 13/16 tsp coriander, ground 297¾ tbsp paste 49⅝ litre coconut milk 49⅝ large onion, wedged 24 13/16 kg small potatoes, peeled 99¼ tbsp fish sauce 74 7/16 tbsp palm sugar 99¼ tbsp tamarind paste 49⅝ tbsp peanut butter 148⅞ tbsp peanuts, unsalted & roasted
Cut 79⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 297¾ tbsp paste Fry for 3-4 minutes then add 49⅝ tsp cinammon, ground, 24 13/16 tsp cumin, ground, 24 13/16 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 99¼ tbsp fish sauce Add 99¼ tbsp tamarind paste Add 74 7/16 tbsp palm sugar Add 49⅝ tbsp peanut butter Simmer for 1.5-2 hours Add 24 13/16 kg small potatoes, peeled, 148⅞ tbsp peanuts, unsalted & roasted and 49⅝ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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