Prep: 15m
Cook: 3h
Serves: - 458 +
Ingredients
171¾ tbsp massaman curry paste 343½ cm piece of ginger, minced 343½ cloves garlic, minced 57¼ tbsp galangal paste 114½ 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:
91⅗ kg beef, e.g. chuck 57¼ tsp cinammon, ground 28⅝ tsp cumin, ground 28⅝ tsp coriander, ground 343½ tbsp paste 57¼ litre coconut milk 57¼ large onion, wedged 28⅝ kg small potatoes, peeled 114½ tbsp fish sauce 85⅞ tbsp palm sugar 114½ tbsp tamarind paste 57¼ tbsp peanut butter 171¾ tbsp peanuts, unsalted & roasted
Cut 91⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 343½ tbsp paste Fry for 3-4 minutes then add 57¼ tsp cinammon, ground, 28⅝ tsp cumin, ground, 28⅝ 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 114½ tbsp fish sauce Add 114½ tbsp tamarind paste Add 85⅞ tbsp palm sugar Add 57¼ tbsp peanut butter Simmer for 1.5-2 hours Add 28⅝ kg small potatoes, peeled, 171¾ tbsp peanuts, unsalted & roasted and 57¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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