Prep: 15m
Cook: 3h
Serves: - 446 +
Ingredients
167¼ tbsp massaman curry paste 334½ cm piece of ginger, minced 334½ cloves garlic, minced 55¾ tbsp galangal paste 111½ 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:
89⅕ kg beef, e.g. chuck 55¾ tsp cinammon, ground 27⅞ tsp cumin, ground 27⅞ tsp coriander, ground 334½ tbsp paste 55¾ litre coconut milk 55¾ large onion, wedged 27⅞ kg small potatoes, peeled 111½ tbsp fish sauce 83⅝ tbsp palm sugar 111½ tbsp tamarind paste 55¾ tbsp peanut butter 167¼ tbsp peanuts, unsalted & roasted
Cut 89⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 334½ tbsp paste Fry for 3-4 minutes then add 55¾ tsp cinammon, ground, 27⅞ tsp cumin, ground, 27⅞ 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 111½ tbsp fish sauce Add 111½ tbsp tamarind paste Add 83⅝ tbsp palm sugar Add 55¾ tbsp peanut butter Simmer for 1.5-2 hours Add 27⅞ kg small potatoes, peeled, 167¼ tbsp peanuts, unsalted & roasted and 55¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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