Prep: 15m
Cook: 3h
Serves: - 442 +
Ingredients
165¾ tbsp massaman curry paste 331½ cm piece of ginger, minced 331½ cloves garlic, minced 55¼ tbsp galangal paste 110½ 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:
88⅖ kg beef, e.g. chuck 55¼ tsp cinammon, ground 27⅝ tsp cumin, ground 27⅝ tsp coriander, ground 331½ tbsp paste 55¼ litre coconut milk 55¼ large onion, wedged 27⅝ kg small potatoes, peeled 110½ tbsp fish sauce 82⅞ tbsp palm sugar 110½ tbsp tamarind paste 55¼ tbsp peanut butter 165¾ tbsp peanuts, unsalted & roasted
Cut 88⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 331½ tbsp paste Fry for 3-4 minutes then add 55¼ tsp cinammon, ground, 27⅝ tsp cumin, ground, 27⅝ 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 110½ tbsp fish sauce Add 110½ tbsp tamarind paste Add 82⅞ tbsp palm sugar Add 55¼ tbsp peanut butter Simmer for 1.5-2 hours Add 27⅝ kg small potatoes, peeled, 165¾ tbsp peanuts, unsalted & roasted and 55¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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