Prep: 15m
Cook: 3h
Serves: - 422 +
Ingredients
158¼ tbsp massaman curry paste 316½ cm piece of ginger, minced 316½ cloves garlic, minced 52¾ tbsp galangal paste 105½ 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:
84⅖ kg beef, e.g. chuck 52¾ tsp cinammon, ground 26⅜ tsp cumin, ground 26⅜ tsp coriander, ground 316½ tbsp paste 52¾ litre coconut milk 52¾ large onion, wedged 26⅜ kg small potatoes, peeled 105½ tbsp fish sauce 79⅛ tbsp palm sugar 105½ tbsp tamarind paste 52¾ tbsp peanut butter 158¼ tbsp peanuts, unsalted & roasted
Cut 84⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 316½ tbsp paste Fry for 3-4 minutes then add 52¾ tsp cinammon, ground, 26⅜ tsp cumin, ground, 26⅜ 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 105½ tbsp fish sauce Add 105½ tbsp tamarind paste Add 79⅛ tbsp palm sugar Add 52¾ tbsp peanut butter Simmer for 1.5-2 hours Add 26⅜ kg small potatoes, peeled, 158¼ tbsp peanuts, unsalted & roasted and 52¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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