Prep: 15m
Cook: 3h
Serves: - 427 +
Ingredients
160⅛ tbsp massaman curry paste 320¼ cm piece of ginger, minced 320¼ cloves garlic, minced 53⅜ tbsp galangal paste 106¾ 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:
85⅖ kg beef, e.g. chuck 53⅜ tsp cinammon, ground 26 11/16 tsp cumin, ground 26 11/16 tsp coriander, ground 320¼ tbsp paste 53⅜ litre coconut milk 53⅜ large onion, wedged 26 11/16 kg small potatoes, peeled 106¾ tbsp fish sauce 80 1/16 tbsp palm sugar 106¾ tbsp tamarind paste 53⅜ tbsp peanut butter 160⅛ tbsp peanuts, unsalted & roasted
Cut 85⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 320¼ tbsp paste Fry for 3-4 minutes then add 53⅜ tsp cinammon, ground, 26 11/16 tsp cumin, ground, 26 11/16 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 106¾ tbsp fish sauce Add 106¾ tbsp tamarind paste Add 80 1/16 tbsp palm sugar Add 53⅜ tbsp peanut butter Simmer for 1.5-2 hours Add 26 11/16 kg small potatoes, peeled, 160⅛ tbsp peanuts, unsalted & roasted and 53⅜ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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