Prep: 15m
Cook: 3h
Serves: - 413 +
Ingredients
154⅞ tbsp massaman curry paste 309¾ cm piece of ginger, minced 309¾ cloves garlic, minced 51⅝ tbsp galangal paste 103¼ 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:
82⅗ kg beef, e.g. chuck 51⅝ tsp cinammon, ground 25 13/16 tsp cumin, ground 25 13/16 tsp coriander, ground 309¾ tbsp paste 51⅝ litre coconut milk 51⅝ large onion, wedged 25 13/16 kg small potatoes, peeled 103¼ tbsp fish sauce 77 7/16 tbsp palm sugar 103¼ tbsp tamarind paste 51⅝ tbsp peanut butter 154⅞ tbsp peanuts, unsalted & roasted
Cut 82⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 309¾ tbsp paste Fry for 3-4 minutes then add 51⅝ tsp cinammon, ground, 25 13/16 tsp cumin, ground, 25 13/16 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 103¼ tbsp fish sauce Add 103¼ tbsp tamarind paste Add 77 7/16 tbsp palm sugar Add 51⅝ tbsp peanut butter Simmer for 1.5-2 hours Add 25 13/16 kg small potatoes, peeled, 154⅞ tbsp peanuts, unsalted & roasted and 51⅝ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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