Prep: 15m
Cook: 3h
Serves: - 412 +
Ingredients
154½ tbsp massaman curry paste 309 cm piece of ginger, minced 309 cloves garlic, minced 51½ tbsp galangal paste 103 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:
82⅖ kg beef, e.g. chuck 51½ tsp cinammon, ground 25¾ tsp cumin, ground 25¾ tsp coriander, ground 309 tbsp paste 51½ litre coconut milk 51½ large onion, wedged 25¾ kg small potatoes, peeled 103 tbsp fish sauce 77¼ tbsp palm sugar 103 tbsp tamarind paste 51½ tbsp peanut butter 154½ tbsp peanuts, unsalted & roasted
Cut 82⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 309 tbsp paste Fry for 3-4 minutes then add 51½ tsp cinammon, ground, 25¾ tsp cumin, ground, 25¾ 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 103 tbsp fish sauce Add 103 tbsp tamarind paste Add 77¼ tbsp palm sugar Add 51½ tbsp peanut butter Simmer for 1.5-2 hours Add 25¾ kg small potatoes, peeled, 154½ tbsp peanuts, unsalted & roasted and 51½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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