Prep: 15m
Cook: 3h
Serves: - 421 +
Ingredients
157⅞ tbsp massaman curry paste 315¾ cm piece of ginger, minced 315¾ cloves garlic, minced 52⅝ tbsp galangal paste 105¼ 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:
84⅕ kg beef, e.g. chuck 52⅝ tsp cinammon, ground 26 5/16 tsp cumin, ground 26 5/16 tsp coriander, ground 315¾ tbsp paste 52⅝ litre coconut milk 52⅝ large onion, wedged 26 5/16 kg small potatoes, peeled 105¼ tbsp fish sauce 78 15/16 tbsp palm sugar 105¼ tbsp tamarind paste 52⅝ tbsp peanut butter 157⅞ tbsp peanuts, unsalted & roasted
Cut 84⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 315¾ tbsp paste Fry for 3-4 minutes then add 52⅝ tsp cinammon, ground, 26 5/16 tsp cumin, ground, 26 5/16 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 105¼ tbsp fish sauce Add 105¼ tbsp tamarind paste Add 78 15/16 tbsp palm sugar Add 52⅝ tbsp peanut butter Simmer for 1.5-2 hours Add 26 5/16 kg small potatoes, peeled, 157⅞ tbsp peanuts, unsalted & roasted and 52⅝ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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