Prep: 15m
Cook: 3h
Serves: - 418 +
Ingredients
156¾ tbsp massaman curry paste 313½ cm piece of ginger, minced 313½ cloves garlic, minced 52¼ tbsp galangal paste 104½ 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:
83⅗ kg beef, e.g. chuck 52¼ tsp cinammon, ground 26⅛ tsp cumin, ground 26⅛ tsp coriander, ground 313½ tbsp paste 52¼ litre coconut milk 52¼ large onion, wedged 26⅛ kg small potatoes, peeled 104½ tbsp fish sauce 78⅜ tbsp palm sugar 104½ tbsp tamarind paste 52¼ tbsp peanut butter 156¾ tbsp peanuts, unsalted & roasted
Cut 83⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 313½ tbsp paste Fry for 3-4 minutes then add 52¼ tsp cinammon, ground, 26⅛ tsp cumin, ground, 26⅛ 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 104½ tbsp fish sauce Add 104½ tbsp tamarind paste Add 78⅜ tbsp palm sugar Add 52¼ tbsp peanut butter Simmer for 1.5-2 hours Add 26⅛ kg small potatoes, peeled, 156¾ tbsp peanuts, unsalted & roasted and 52¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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