Prep: 15m
Cook: 3h
Serves: - 407 +
Ingredients
152⅝ tbsp massaman curry paste 305¼ cm piece of ginger, minced 305¼ cloves garlic, minced 50⅞ tbsp galangal paste 101¾ 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:
81⅖ kg beef, e.g. chuck 50⅞ tsp cinammon, ground 25 7/16 tsp cumin, ground 25 7/16 tsp coriander, ground 305¼ tbsp paste 50⅞ litre coconut milk 50⅞ large onion, wedged 25 7/16 kg small potatoes, peeled 101¾ tbsp fish sauce 76 5/16 tbsp palm sugar 101¾ tbsp tamarind paste 50⅞ tbsp peanut butter 152⅝ tbsp peanuts, unsalted & roasted
Cut 81⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 305¼ tbsp paste Fry for 3-4 minutes then add 50⅞ tsp cinammon, ground, 25 7/16 tsp cumin, ground, 25 7/16 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 101¾ tbsp fish sauce Add 101¾ tbsp tamarind paste Add 76 5/16 tbsp palm sugar Add 50⅞ tbsp peanut butter Simmer for 1.5-2 hours Add 25 7/16 kg small potatoes, peeled, 152⅝ tbsp peanuts, unsalted & roasted and 50⅞ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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