Prep: 15m
Cook: 3h
Serves: - 398 +
Ingredients
149¼ tbsp massaman curry paste 298½ cm piece of ginger, minced 298½ cloves garlic, minced 49¾ tbsp galangal paste 99½ 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:
79⅗ kg beef, e.g. chuck 49¾ tsp cinammon, ground 24⅞ tsp cumin, ground 24⅞ tsp coriander, ground 298½ tbsp paste 49¾ litre coconut milk 49¾ large onion, wedged 24⅞ kg small potatoes, peeled 99½ tbsp fish sauce 74⅝ tbsp palm sugar 99½ tbsp tamarind paste 49¾ tbsp peanut butter 149¼ tbsp peanuts, unsalted & roasted
Cut 79⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 298½ tbsp paste Fry for 3-4 minutes then add 49¾ tsp cinammon, ground, 24⅞ tsp cumin, ground, 24⅞ 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 99½ tbsp fish sauce Add 99½ tbsp tamarind paste Add 74⅝ tbsp palm sugar Add 49¾ tbsp peanut butter Simmer for 1.5-2 hours Add 24⅞ kg small potatoes, peeled, 149¼ tbsp peanuts, unsalted & roasted and 49¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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