Prep: 15m
Cook: 3h
Serves: - 439 +
Ingredients
164⅝ tbsp massaman curry paste 329¼ cm piece of ginger, minced 329¼ cloves garlic, minced 54⅞ tbsp galangal paste 109¾ 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:
87⅘ kg beef, e.g. chuck 54⅞ tsp cinammon, ground 27 7/16 tsp cumin, ground 27 7/16 tsp coriander, ground 329¼ tbsp paste 54⅞ litre coconut milk 54⅞ large onion, wedged 27 7/16 kg small potatoes, peeled 109¾ tbsp fish sauce 82 5/16 tbsp palm sugar 109¾ tbsp tamarind paste 54⅞ tbsp peanut butter 164⅝ tbsp peanuts, unsalted & roasted
Cut 87⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 329¼ tbsp paste Fry for 3-4 minutes then add 54⅞ tsp cinammon, ground, 27 7/16 tsp cumin, ground, 27 7/16 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 109¾ tbsp fish sauce Add 109¾ tbsp tamarind paste Add 82 5/16 tbsp palm sugar Add 54⅞ tbsp peanut butter Simmer for 1.5-2 hours Add 27 7/16 kg small potatoes, peeled, 164⅝ tbsp peanuts, unsalted & roasted and 54⅞ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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