Prep: 15m
Cook: 3h
Serves: - 403 +
Ingredients
151⅛ tbsp massaman curry paste 302¼ cm piece of ginger, minced 302¼ cloves garlic, minced 50⅜ tbsp galangal paste 100¾ 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:
80⅗ kg beef, e.g. chuck 50⅜ tsp cinammon, ground 25 3/16 tsp cumin, ground 25 3/16 tsp coriander, ground 302¼ tbsp paste 50⅜ litre coconut milk 50⅜ large onion, wedged 25 3/16 kg small potatoes, peeled 100¾ tbsp fish sauce 75 9/16 tbsp palm sugar 100¾ tbsp tamarind paste 50⅜ tbsp peanut butter 151⅛ tbsp peanuts, unsalted & roasted
Cut 80⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 302¼ tbsp paste Fry for 3-4 minutes then add 50⅜ tsp cinammon, ground, 25 3/16 tsp cumin, ground, 25 3/16 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 100¾ tbsp fish sauce Add 100¾ tbsp tamarind paste Add 75 9/16 tbsp palm sugar Add 50⅜ tbsp peanut butter Simmer for 1.5-2 hours Add 25 3/16 kg small potatoes, peeled, 151⅛ tbsp peanuts, unsalted & roasted and 50⅜ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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