Prep: 15m
Cook: 3h
Serves: - 438 +
Ingredients
164¼ tbsp massaman curry paste 328½ cm piece of ginger, minced 328½ cloves garlic, minced 54¾ tbsp galangal paste 109½ 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:
87⅗ kg beef, e.g. chuck 54¾ tsp cinammon, ground 27⅜ tsp cumin, ground 27⅜ tsp coriander, ground 328½ tbsp paste 54¾ litre coconut milk 54¾ large onion, wedged 27⅜ kg small potatoes, peeled 109½ tbsp fish sauce 82⅛ tbsp palm sugar 109½ tbsp tamarind paste 54¾ tbsp peanut butter 164¼ tbsp peanuts, unsalted & roasted
Cut 87⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 328½ tbsp paste Fry for 3-4 minutes then add 54¾ tsp cinammon, ground, 27⅜ tsp cumin, ground, 27⅜ 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 109½ tbsp fish sauce Add 109½ tbsp tamarind paste Add 82⅛ tbsp palm sugar Add 54¾ tbsp peanut butter Simmer for 1.5-2 hours Add 27⅜ kg small potatoes, peeled, 164¼ tbsp peanuts, unsalted & roasted and 54¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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