Prep: 15m
Cook: 3h
Serves: - 455 +
Ingredients
170⅝ tbsp massaman curry paste 341¼ cm piece of ginger, minced 341¼ cloves garlic, minced 56⅞ tbsp galangal paste 113¾ 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:
91 kg beef, e.g. chuck 56⅞ tsp cinammon, ground 28 7/16 tsp cumin, ground 28 7/16 tsp coriander, ground 341¼ tbsp paste 56⅞ litre coconut milk 56⅞ large onion, wedged 28 7/16 kg small potatoes, peeled 113¾ tbsp fish sauce 85 5/16 tbsp palm sugar 113¾ tbsp tamarind paste 56⅞ tbsp peanut butter 170⅝ tbsp peanuts, unsalted & roasted
Cut 91 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 341¼ tbsp paste Fry for 3-4 minutes then add 56⅞ tsp cinammon, ground, 28 7/16 tsp cumin, ground, 28 7/16 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 113¾ tbsp fish sauce Add 113¾ tbsp tamarind paste Add 85 5/16 tbsp palm sugar Add 56⅞ tbsp peanut butter Simmer for 1.5-2 hours Add 28 7/16 kg small potatoes, peeled, 170⅝ tbsp peanuts, unsalted & roasted and 56⅞ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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