Prep: 15m
Cook: 3h
Serves: - 409 +
Ingredients
153⅜ tbsp massaman curry paste 306¾ cm piece of ginger, minced 306¾ cloves garlic, minced 51⅛ tbsp galangal paste 102¼ 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:
81⅘ kg beef, e.g. chuck 51⅛ tsp cinammon, ground 25 9/16 tsp cumin, ground 25 9/16 tsp coriander, ground 306¾ tbsp paste 51⅛ litre coconut milk 51⅛ large onion, wedged 25 9/16 kg small potatoes, peeled 102¼ tbsp fish sauce 76 11/16 tbsp palm sugar 102¼ tbsp tamarind paste 51⅛ tbsp peanut butter 153⅜ tbsp peanuts, unsalted & roasted
Cut 81⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 306¾ tbsp paste Fry for 3-4 minutes then add 51⅛ tsp cinammon, ground, 25 9/16 tsp cumin, ground, 25 9/16 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 102¼ tbsp fish sauce Add 102¼ tbsp tamarind paste Add 76 11/16 tbsp palm sugar Add 51⅛ tbsp peanut butter Simmer for 1.5-2 hours Add 25 9/16 kg small potatoes, peeled, 153⅜ tbsp peanuts, unsalted & roasted and 51⅛ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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