Prep: 15m
Cook: 3h
Serves: - 436 +
Ingredients
163½ tbsp massaman curry paste 327 cm piece of ginger, minced 327 cloves garlic, minced 54½ tbsp galangal paste 109 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:
87⅕ kg beef, e.g. chuck 54½ tsp cinammon, ground 27¼ tsp cumin, ground 27¼ tsp coriander, ground 327 tbsp paste 54½ litre coconut milk 54½ large onion, wedged 27¼ kg small potatoes, peeled 109 tbsp fish sauce 81¾ tbsp palm sugar 109 tbsp tamarind paste 54½ tbsp peanut butter 163½ tbsp peanuts, unsalted & roasted
Cut 87⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 327 tbsp paste Fry for 3-4 minutes then add 54½ tsp cinammon, ground, 27¼ tsp cumin, ground, 27¼ 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 109 tbsp fish sauce Add 109 tbsp tamarind paste Add 81¾ tbsp palm sugar Add 54½ tbsp peanut butter Simmer for 1.5-2 hours Add 27¼ kg small potatoes, peeled, 163½ tbsp peanuts, unsalted & roasted and 54½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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