Prep: 15m
Cook: 3h
Serves: - 433 +
Ingredients
162⅜ tbsp massaman curry paste 324¾ cm piece of ginger, minced 324¾ cloves garlic, minced 54⅛ tbsp galangal paste 108¼ 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:
86⅗ kg beef, e.g. chuck 54⅛ tsp cinammon, ground 27 1/16 tsp cumin, ground 27 1/16 tsp coriander, ground 324¾ tbsp paste 54⅛ litre coconut milk 54⅛ large onion, wedged 27 1/16 kg small potatoes, peeled 108¼ tbsp fish sauce 81 3/16 tbsp palm sugar 108¼ tbsp tamarind paste 54⅛ tbsp peanut butter 162⅜ tbsp peanuts, unsalted & roasted
Cut 86⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 324¾ tbsp paste Fry for 3-4 minutes then add 54⅛ tsp cinammon, ground, 27 1/16 tsp cumin, ground, 27 1/16 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 108¼ tbsp fish sauce Add 108¼ tbsp tamarind paste Add 81 3/16 tbsp palm sugar Add 54⅛ tbsp peanut butter Simmer for 1.5-2 hours Add 27 1/16 kg small potatoes, peeled, 162⅜ tbsp peanuts, unsalted & roasted and 54⅛ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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