Prep: 15m
Cook: 3h
Serves: - 454 +
Ingredients
170¼ tbsp massaman curry paste 340½ cm piece of ginger, minced 340½ cloves garlic, minced 56¾ tbsp galangal paste 113½ 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:
90⅘ kg beef, e.g. chuck 56¾ tsp cinammon, ground 28⅜ tsp cumin, ground 28⅜ tsp coriander, ground 340½ tbsp paste 56¾ litre coconut milk 56¾ large onion, wedged 28⅜ kg small potatoes, peeled 113½ tbsp fish sauce 85⅛ tbsp palm sugar 113½ tbsp tamarind paste 56¾ tbsp peanut butter 170¼ tbsp peanuts, unsalted & roasted
Cut 90⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 340½ tbsp paste Fry for 3-4 minutes then add 56¾ tsp cinammon, ground, 28⅜ tsp cumin, ground, 28⅜ 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 113½ tbsp fish sauce Add 113½ tbsp tamarind paste Add 85⅛ tbsp palm sugar Add 56¾ tbsp peanut butter Simmer for 1.5-2 hours Add 28⅜ kg small potatoes, peeled, 170¼ tbsp peanuts, unsalted & roasted and 56¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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