Prep: 15m
Cook: 3h
Serves: - 401 +
Ingredients
150⅜ tbsp massaman curry paste 300¾ cm piece of ginger, minced 300¾ cloves garlic, minced 50⅛ tbsp galangal paste 100¼ 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:
80⅕ kg beef, e.g. chuck 50⅛ tsp cinammon, ground 25 1/16 tsp cumin, ground 25 1/16 tsp coriander, ground 300¾ tbsp paste 50⅛ litre coconut milk 50⅛ large onion, wedged 25 1/16 kg small potatoes, peeled 100¼ tbsp fish sauce 75 3/16 tbsp palm sugar 100¼ tbsp tamarind paste 50⅛ tbsp peanut butter 150⅜ tbsp peanuts, unsalted & roasted
Cut 80⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 300¾ tbsp paste Fry for 3-4 minutes then add 50⅛ tsp cinammon, ground, 25 1/16 tsp cumin, ground, 25 1/16 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 100¼ tbsp fish sauce Add 100¼ tbsp tamarind paste Add 75 3/16 tbsp palm sugar Add 50⅛ tbsp peanut butter Simmer for 1.5-2 hours Add 25 1/16 kg small potatoes, peeled, 150⅜ tbsp peanuts, unsalted & roasted and 50⅛ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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