Prep: 15m
Cook: 3h
Serves: - 415 +
Ingredients
155⅝ tbsp massaman curry paste 311¼ cm piece of ginger, minced 311¼ cloves garlic, minced 51⅞ tbsp galangal paste 103¾ 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:
83 kg beef, e.g. chuck 51⅞ tsp cinammon, ground 25 15/16 tsp cumin, ground 25 15/16 tsp coriander, ground 311¼ tbsp paste 51⅞ litre coconut milk 51⅞ large onion, wedged 25 15/16 kg small potatoes, peeled 103¾ tbsp fish sauce 77 13/16 tbsp palm sugar 103¾ tbsp tamarind paste 51⅞ tbsp peanut butter 155⅝ tbsp peanuts, unsalted & roasted
Cut 83 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 311¼ tbsp paste Fry for 3-4 minutes then add 51⅞ tsp cinammon, ground, 25 15/16 tsp cumin, ground, 25 15/16 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 103¾ tbsp fish sauce Add 103¾ tbsp tamarind paste Add 77 13/16 tbsp palm sugar Add 51⅞ tbsp peanut butter Simmer for 1.5-2 hours Add 25 15/16 kg small potatoes, peeled, 155⅝ tbsp peanuts, unsalted & roasted and 51⅞ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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