Prep: 15m
Cook: 3h
Serves: - 414 +
Ingredients
155¼ tbsp massaman curry paste 310½ cm piece of ginger, minced 310½ cloves garlic, minced 51¾ tbsp galangal paste 103½ 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:
82⅘ kg beef, e.g. chuck 51¾ tsp cinammon, ground 25⅞ tsp cumin, ground 25⅞ tsp coriander, ground 310½ tbsp paste 51¾ litre coconut milk 51¾ large onion, wedged 25⅞ kg small potatoes, peeled 103½ tbsp fish sauce 77⅝ tbsp palm sugar 103½ tbsp tamarind paste 51¾ tbsp peanut butter 155¼ tbsp peanuts, unsalted & roasted
Cut 82⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 310½ tbsp paste Fry for 3-4 minutes then add 51¾ tsp cinammon, ground, 25⅞ tsp cumin, ground, 25⅞ 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 103½ tbsp fish sauce Add 103½ tbsp tamarind paste Add 77⅝ tbsp palm sugar Add 51¾ tbsp peanut butter Simmer for 1.5-2 hours Add 25⅞ kg small potatoes, peeled, 155¼ tbsp peanuts, unsalted & roasted and 51¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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