Prep: 15m
Cook: 3h
Serves: - 399 +
Ingredients
149⅝ tbsp massaman curry paste 299¼ cm piece of ginger, minced 299¼ cloves garlic, minced 49⅞ tbsp galangal paste 99¾ 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:
79⅘ kg beef, e.g. chuck 49⅞ tsp cinammon, ground 24 15/16 tsp cumin, ground 24 15/16 tsp coriander, ground 299¼ tbsp paste 49⅞ litre coconut milk 49⅞ large onion, wedged 24 15/16 kg small potatoes, peeled 99¾ tbsp fish sauce 74 13/16 tbsp palm sugar 99¾ tbsp tamarind paste 49⅞ tbsp peanut butter 149⅝ tbsp peanuts, unsalted & roasted
Cut 79⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 299¼ tbsp paste Fry for 3-4 minutes then add 49⅞ tsp cinammon, ground, 24 15/16 tsp cumin, ground, 24 15/16 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 99¾ tbsp fish sauce Add 99¾ tbsp tamarind paste Add 74 13/16 tbsp palm sugar Add 49⅞ tbsp peanut butter Simmer for 1.5-2 hours Add 24 15/16 kg small potatoes, peeled, 149⅝ tbsp peanuts, unsalted & roasted and 49⅞ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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