Prep: 15m
Cook: 3h
Serves: - 426 +
Ingredients
159¾ tbsp massaman curry paste 319½ cm piece of ginger, minced 319½ cloves garlic, minced 53¼ tbsp galangal paste 106½ 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:
85⅕ kg beef, e.g. chuck 53¼ tsp cinammon, ground 26⅝ tsp cumin, ground 26⅝ tsp coriander, ground 319½ tbsp paste 53¼ litre coconut milk 53¼ large onion, wedged 26⅝ kg small potatoes, peeled 106½ tbsp fish sauce 79⅞ tbsp palm sugar 106½ tbsp tamarind paste 53¼ tbsp peanut butter 159¾ tbsp peanuts, unsalted & roasted
Cut 85⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 319½ tbsp paste Fry for 3-4 minutes then add 53¼ tsp cinammon, ground, 26⅝ tsp cumin, ground, 26⅝ 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 106½ tbsp fish sauce Add 106½ tbsp tamarind paste Add 79⅞ tbsp palm sugar Add 53¼ tbsp peanut butter Simmer for 1.5-2 hours Add 26⅝ kg small potatoes, peeled, 159¾ tbsp peanuts, unsalted & roasted and 53¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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