Prep: 15m
Cook: 3h
Serves: - 451 +
Ingredients
169⅛ tbsp massaman curry paste 338¼ cm piece of ginger, minced 338¼ cloves garlic, minced 56⅜ tbsp galangal paste 112¾ 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:
90⅕ kg beef, e.g. chuck 56⅜ tsp cinammon, ground 28 3/16 tsp cumin, ground 28 3/16 tsp coriander, ground 338¼ tbsp paste 56⅜ litre coconut milk 56⅜ large onion, wedged 28 3/16 kg small potatoes, peeled 112¾ tbsp fish sauce 84 9/16 tbsp palm sugar 112¾ tbsp tamarind paste 56⅜ tbsp peanut butter 169⅛ tbsp peanuts, unsalted & roasted
Cut 90⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 338¼ tbsp paste Fry for 3-4 minutes then add 56⅜ tsp cinammon, ground, 28 3/16 tsp cumin, ground, 28 3/16 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 112¾ tbsp fish sauce Add 112¾ tbsp tamarind paste Add 84 9/16 tbsp palm sugar Add 56⅜ tbsp peanut butter Simmer for 1.5-2 hours Add 28 3/16 kg small potatoes, peeled, 169⅛ tbsp peanuts, unsalted & roasted and 56⅜ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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