Prep: 15m
Cook: 3h
Serves: - 406 +
Ingredients
152¼ tbsp massaman curry paste 304½ cm piece of ginger, minced 304½ cloves garlic, minced 50¾ tbsp galangal paste 101½ 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:
81⅕ kg beef, e.g. chuck 50¾ tsp cinammon, ground 25⅜ tsp cumin, ground 25⅜ tsp coriander, ground 304½ tbsp paste 50¾ litre coconut milk 50¾ large onion, wedged 25⅜ kg small potatoes, peeled 101½ tbsp fish sauce 76⅛ tbsp palm sugar 101½ tbsp tamarind paste 50¾ tbsp peanut butter 152¼ tbsp peanuts, unsalted & roasted
Cut 81⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 304½ tbsp paste Fry for 3-4 minutes then add 50¾ tsp cinammon, ground, 25⅜ tsp cumin, ground, 25⅜ 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 101½ tbsp fish sauce Add 101½ tbsp tamarind paste Add 76⅛ tbsp palm sugar Add 50¾ tbsp peanut butter Simmer for 1.5-2 hours Add 25⅜ kg small potatoes, peeled, 152¼ tbsp peanuts, unsalted & roasted and 50¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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