Prep: 15m
Cook: 3h
Serves: - 419 +
Ingredients
157⅛ tbsp massaman curry paste 314¼ cm piece of ginger, minced 314¼ cloves garlic, minced 52⅜ tbsp galangal paste 104¾ 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:
83⅘ kg beef, e.g. chuck 52⅜ tsp cinammon, ground 26 3/16 tsp cumin, ground 26 3/16 tsp coriander, ground 314¼ tbsp paste 52⅜ litre coconut milk 52⅜ large onion, wedged 26 3/16 kg small potatoes, peeled 104¾ tbsp fish sauce 78 9/16 tbsp palm sugar 104¾ tbsp tamarind paste 52⅜ tbsp peanut butter 157⅛ tbsp peanuts, unsalted & roasted
Cut 83⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 314¼ tbsp paste Fry for 3-4 minutes then add 52⅜ tsp cinammon, ground, 26 3/16 tsp cumin, ground, 26 3/16 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 104¾ tbsp fish sauce Add 104¾ tbsp tamarind paste Add 78 9/16 tbsp palm sugar Add 52⅜ tbsp peanut butter Simmer for 1.5-2 hours Add 26 3/16 kg small potatoes, peeled, 157⅛ tbsp peanuts, unsalted & roasted and 52⅜ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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