Prep: 15m
Cook: 3h
Serves: - 425 +
Ingredients
159⅜ tbsp massaman curry paste 318¾ cm piece of ginger, minced 318¾ cloves garlic, minced 53⅛ tbsp galangal paste 106¼ 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:
85 kg beef, e.g. chuck 53⅛ tsp cinammon, ground 26 9/16 tsp cumin, ground 26 9/16 tsp coriander, ground 318¾ tbsp paste 53⅛ litre coconut milk 53⅛ large onion, wedged 26 9/16 kg small potatoes, peeled 106¼ tbsp fish sauce 79 11/16 tbsp palm sugar 106¼ tbsp tamarind paste 53⅛ tbsp peanut butter 159⅜ tbsp peanuts, unsalted & roasted
Cut 85 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 318¾ tbsp paste Fry for 3-4 minutes then add 53⅛ tsp cinammon, ground, 26 9/16 tsp cumin, ground, 26 9/16 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 106¼ tbsp fish sauce Add 106¼ tbsp tamarind paste Add 79 11/16 tbsp palm sugar Add 53⅛ tbsp peanut butter Simmer for 1.5-2 hours Add 26 9/16 kg small potatoes, peeled, 159⅜ tbsp peanuts, unsalted & roasted and 53⅛ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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