Prep: 15m
Cook: 3h
Serves: - 437 +
Ingredients
163⅞ tbsp massaman curry paste 327¾ cm piece of ginger, minced 327¾ cloves garlic, minced 54⅝ tbsp galangal paste 109¼ 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:
87⅖ kg beef, e.g. chuck 54⅝ tsp cinammon, ground 27 5/16 tsp cumin, ground 27 5/16 tsp coriander, ground 327¾ tbsp paste 54⅝ litre coconut milk 54⅝ large onion, wedged 27 5/16 kg small potatoes, peeled 109¼ tbsp fish sauce 81 15/16 tbsp palm sugar 109¼ tbsp tamarind paste 54⅝ tbsp peanut butter 163⅞ tbsp peanuts, unsalted & roasted
Cut 87⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 327¾ tbsp paste Fry for 3-4 minutes then add 54⅝ tsp cinammon, ground, 27 5/16 tsp cumin, ground, 27 5/16 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 109¼ tbsp fish sauce Add 109¼ tbsp tamarind paste Add 81 15/16 tbsp palm sugar Add 54⅝ tbsp peanut butter Simmer for 1.5-2 hours Add 27 5/16 kg small potatoes, peeled, 163⅞ tbsp peanuts, unsalted & roasted and 54⅝ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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