Prep: 15m
Cook: 3h
Serves: - 449 +
Ingredients
168⅜ tbsp massaman curry paste 336¾ cm piece of ginger, minced 336¾ cloves garlic, minced 56⅛ tbsp galangal paste 112¼ 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:
89⅘ kg beef, e.g. chuck 56⅛ tsp cinammon, ground 28 1/16 tsp cumin, ground 28 1/16 tsp coriander, ground 336¾ tbsp paste 56⅛ litre coconut milk 56⅛ large onion, wedged 28 1/16 kg small potatoes, peeled 112¼ tbsp fish sauce 84 3/16 tbsp palm sugar 112¼ tbsp tamarind paste 56⅛ tbsp peanut butter 168⅜ tbsp peanuts, unsalted & roasted
Cut 89⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 336¾ tbsp paste Fry for 3-4 minutes then add 56⅛ tsp cinammon, ground, 28 1/16 tsp cumin, ground, 28 1/16 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 112¼ tbsp fish sauce Add 112¼ tbsp tamarind paste Add 84 3/16 tbsp palm sugar Add 56⅛ tbsp peanut butter Simmer for 1.5-2 hours Add 28 1/16 kg small potatoes, peeled, 168⅜ tbsp peanuts, unsalted & roasted and 56⅛ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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