Prep: 15m
Cook: 3h
Serves: - 443 +
Ingredients
166⅛ tbsp massaman curry paste 332¼ cm piece of ginger, minced 332¼ cloves garlic, minced 55⅜ tbsp galangal paste 110¾ 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:
88⅗ kg beef, e.g. chuck 55⅜ tsp cinammon, ground 27 11/16 tsp cumin, ground 27 11/16 tsp coriander, ground 332¼ tbsp paste 55⅜ litre coconut milk 55⅜ large onion, wedged 27 11/16 kg small potatoes, peeled 110¾ tbsp fish sauce 83 1/16 tbsp palm sugar 110¾ tbsp tamarind paste 55⅜ tbsp peanut butter 166⅛ tbsp peanuts, unsalted & roasted
Cut 88⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 332¼ tbsp paste Fry for 3-4 minutes then add 55⅜ tsp cinammon, ground, 27 11/16 tsp cumin, ground, 27 11/16 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 110¾ tbsp fish sauce Add 110¾ tbsp tamarind paste Add 83 1/16 tbsp palm sugar Add 55⅜ tbsp peanut butter Simmer for 1.5-2 hours Add 27 11/16 kg small potatoes, peeled, 166⅛ tbsp peanuts, unsalted & roasted and 55⅜ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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