Prep: 15m
Cook: 3h
Serves: - 417 +
Ingredients
156⅜ tbsp massaman curry paste 312¾ cm piece of ginger, minced 312¾ cloves garlic, minced 52⅛ tbsp galangal paste 104¼ 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:
83⅖ kg beef, e.g. chuck 52⅛ tsp cinammon, ground 26 1/16 tsp cumin, ground 26 1/16 tsp coriander, ground 312¾ tbsp paste 52⅛ litre coconut milk 52⅛ large onion, wedged 26 1/16 kg small potatoes, peeled 104¼ tbsp fish sauce 78 3/16 tbsp palm sugar 104¼ tbsp tamarind paste 52⅛ tbsp peanut butter 156⅜ tbsp peanuts, unsalted & roasted
Cut 83⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 312¾ tbsp paste Fry for 3-4 minutes then add 52⅛ tsp cinammon, ground, 26 1/16 tsp cumin, ground, 26 1/16 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 104¼ tbsp fish sauce Add 104¼ tbsp tamarind paste Add 78 3/16 tbsp palm sugar Add 52⅛ tbsp peanut butter Simmer for 1.5-2 hours Add 26 1/16 kg small potatoes, peeled, 156⅜ tbsp peanuts, unsalted & roasted and 52⅛ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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