Prep: 15m
Cook: 3h
Serves: - 452 +
Ingredients
169½ tbsp massaman curry paste 339 cm piece of ginger, minced 339 cloves garlic, minced 56½ tbsp galangal paste 113 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:
90⅖ kg beef, e.g. chuck 56½ tsp cinammon, ground 28¼ tsp cumin, ground 28¼ tsp coriander, ground 339 tbsp paste 56½ litre coconut milk 56½ large onion, wedged 28¼ kg small potatoes, peeled 113 tbsp fish sauce 84¾ tbsp palm sugar 113 tbsp tamarind paste 56½ tbsp peanut butter 169½ tbsp peanuts, unsalted & roasted
Cut 90⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 339 tbsp paste Fry for 3-4 minutes then add 56½ tsp cinammon, ground, 28¼ tsp cumin, ground, 28¼ 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 113 tbsp fish sauce Add 113 tbsp tamarind paste Add 84¾ tbsp palm sugar Add 56½ tbsp peanut butter Simmer for 1.5-2 hours Add 28¼ kg small potatoes, peeled, 169½ tbsp peanuts, unsalted & roasted and 56½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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