Prep: 15m
Cook: 3h
Serves: - 404 +
Ingredients
151½ tbsp massaman curry paste 303 cm piece of ginger, minced 303 cloves garlic, minced 50½ tbsp galangal paste 101 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:
80⅘ kg beef, e.g. chuck 50½ tsp cinammon, ground 25¼ tsp cumin, ground 25¼ tsp coriander, ground 303 tbsp paste 50½ litre coconut milk 50½ large onion, wedged 25¼ kg small potatoes, peeled 101 tbsp fish sauce 75¾ tbsp palm sugar 101 tbsp tamarind paste 50½ tbsp peanut butter 151½ tbsp peanuts, unsalted & roasted
Cut 80⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 303 tbsp paste Fry for 3-4 minutes then add 50½ tsp cinammon, ground, 25¼ tsp cumin, ground, 25¼ 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 101 tbsp fish sauce Add 101 tbsp tamarind paste Add 75¾ tbsp palm sugar Add 50½ tbsp peanut butter Simmer for 1.5-2 hours Add 25¼ kg small potatoes, peeled, 151½ tbsp peanuts, unsalted & roasted and 50½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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