Prep: 15m
Cook: 3h
Serves: - 405 +
Ingredients
151⅞ tbsp massaman curry paste 303¾ cm piece of ginger, minced 303¾ cloves garlic, minced 50⅝ tbsp galangal paste 101¼ 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:
81 kg beef, e.g. chuck 50⅝ tsp cinammon, ground 25 5/16 tsp cumin, ground 25 5/16 tsp coriander, ground 303¾ tbsp paste 50⅝ litre coconut milk 50⅝ large onion, wedged 25 5/16 kg small potatoes, peeled 101¼ tbsp fish sauce 75 15/16 tbsp palm sugar 101¼ tbsp tamarind paste 50⅝ tbsp peanut butter 151⅞ tbsp peanuts, unsalted & roasted
Cut 81 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 303¾ tbsp paste Fry for 3-4 minutes then add 50⅝ tsp cinammon, ground, 25 5/16 tsp cumin, ground, 25 5/16 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 101¼ tbsp fish sauce Add 101¼ tbsp tamarind paste Add 75 15/16 tbsp palm sugar Add 50⅝ tbsp peanut butter Simmer for 1.5-2 hours Add 25 5/16 kg small potatoes, peeled, 151⅞ tbsp peanuts, unsalted & roasted and 50⅝ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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