Prep: 15m
Cook: 3h
Serves: - 423 +
Ingredients
158⅝ tbsp massaman curry paste 317¼ cm piece of ginger, minced 317¼ cloves garlic, minced 52⅞ tbsp galangal paste 105¾ 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:
84⅗ kg beef, e.g. chuck 52⅞ tsp cinammon, ground 26 7/16 tsp cumin, ground 26 7/16 tsp coriander, ground 317¼ tbsp paste 52⅞ litre coconut milk 52⅞ large onion, wedged 26 7/16 kg small potatoes, peeled 105¾ tbsp fish sauce 79 5/16 tbsp palm sugar 105¾ tbsp tamarind paste 52⅞ tbsp peanut butter 158⅝ tbsp peanuts, unsalted & roasted
Cut 84⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 317¼ tbsp paste Fry for 3-4 minutes then add 52⅞ tsp cinammon, ground, 26 7/16 tsp cumin, ground, 26 7/16 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 105¾ tbsp fish sauce Add 105¾ tbsp tamarind paste Add 79 5/16 tbsp palm sugar Add 52⅞ tbsp peanut butter Simmer for 1.5-2 hours Add 26 7/16 kg small potatoes, peeled, 158⅝ tbsp peanuts, unsalted & roasted and 52⅞ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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