Prep: 15m
Cook: 3h
Serves: - 429 +
Ingredients
160⅞ tbsp massaman curry paste 321¾ cm piece of ginger, minced 321¾ cloves garlic, minced 53⅝ tbsp galangal paste 107¼ 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:
85⅘ kg beef, e.g. chuck 53⅝ tsp cinammon, ground 26 13/16 tsp cumin, ground 26 13/16 tsp coriander, ground 321¾ tbsp paste 53⅝ litre coconut milk 53⅝ large onion, wedged 26 13/16 kg small potatoes, peeled 107¼ tbsp fish sauce 80 7/16 tbsp palm sugar 107¼ tbsp tamarind paste 53⅝ tbsp peanut butter 160⅞ tbsp peanuts, unsalted & roasted
Cut 85⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 321¾ tbsp paste Fry for 3-4 minutes then add 53⅝ tsp cinammon, ground, 26 13/16 tsp cumin, ground, 26 13/16 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 107¼ tbsp fish sauce Add 107¼ tbsp tamarind paste Add 80 7/16 tbsp palm sugar Add 53⅝ tbsp peanut butter Simmer for 1.5-2 hours Add 26 13/16 kg small potatoes, peeled, 160⅞ tbsp peanuts, unsalted & roasted and 53⅝ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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