Prep: 15m
Cook: 3h
Serves: - 444 +
Ingredients
166½ tbsp massaman curry paste 333 cm piece of ginger, minced 333 cloves garlic, minced 55½ tbsp galangal paste 111 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:
88⅘ kg beef, e.g. chuck 55½ tsp cinammon, ground 27¾ tsp cumin, ground 27¾ tsp coriander, ground 333 tbsp paste 55½ litre coconut milk 55½ large onion, wedged 27¾ kg small potatoes, peeled 111 tbsp fish sauce 83¼ tbsp palm sugar 111 tbsp tamarind paste 55½ tbsp peanut butter 166½ tbsp peanuts, unsalted & roasted
Cut 88⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 333 tbsp paste Fry for 3-4 minutes then add 55½ tsp cinammon, ground, 27¾ tsp cumin, ground, 27¾ 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 111 tbsp fish sauce Add 111 tbsp tamarind paste Add 83¼ tbsp palm sugar Add 55½ tbsp peanut butter Simmer for 1.5-2 hours Add 27¾ kg small potatoes, peeled, 166½ tbsp peanuts, unsalted & roasted and 55½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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