Prep: 15m
Cook: 3h
Serves: - 453 +
Ingredients
169⅞ tbsp massaman curry paste 339¾ cm piece of ginger, minced 339¾ cloves garlic, minced 56⅝ tbsp galangal paste 113¼ 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:
90⅗ kg beef, e.g. chuck 56⅝ tsp cinammon, ground 28 5/16 tsp cumin, ground 28 5/16 tsp coriander, ground 339¾ tbsp paste 56⅝ litre coconut milk 56⅝ large onion, wedged 28 5/16 kg small potatoes, peeled 113¼ tbsp fish sauce 84 15/16 tbsp palm sugar 113¼ tbsp tamarind paste 56⅝ tbsp peanut butter 169⅞ tbsp peanuts, unsalted & roasted
Cut 90⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 339¾ tbsp paste Fry for 3-4 minutes then add 56⅝ tsp cinammon, ground, 28 5/16 tsp cumin, ground, 28 5/16 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 113¼ tbsp fish sauce Add 113¼ tbsp tamarind paste Add 84 15/16 tbsp palm sugar Add 56⅝ tbsp peanut butter Simmer for 1.5-2 hours Add 28 5/16 kg small potatoes, peeled, 169⅞ tbsp peanuts, unsalted & roasted and 56⅝ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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