Prep: 15m
Cook: 3h
Serves: - 428 +
Ingredients
160½ tbsp massaman curry paste 321 cm piece of ginger, minced 321 cloves garlic, minced 53½ tbsp galangal paste 107 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:
85⅗ kg beef, e.g. chuck 53½ tsp cinammon, ground 26¾ tsp cumin, ground 26¾ tsp coriander, ground 321 tbsp paste 53½ litre coconut milk 53½ large onion, wedged 26¾ kg small potatoes, peeled 107 tbsp fish sauce 80¼ tbsp palm sugar 107 tbsp tamarind paste 53½ tbsp peanut butter 160½ tbsp peanuts, unsalted & roasted
Cut 85⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 321 tbsp paste Fry for 3-4 minutes then add 53½ tsp cinammon, ground, 26¾ tsp cumin, ground, 26¾ 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 107 tbsp fish sauce Add 107 tbsp tamarind paste Add 80¼ tbsp palm sugar Add 53½ tbsp peanut butter Simmer for 1.5-2 hours Add 26¾ kg small potatoes, peeled, 160½ tbsp peanuts, unsalted & roasted and 53½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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