Prep: 15m
Cook: 3h
Serves: - 461 +
Ingredients
172⅞ tbsp massaman curry paste 345¾ cm piece of ginger, minced 345¾ cloves garlic, minced 57⅝ tbsp galangal paste 115¼ 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:
92⅕ kg beef, e.g. chuck 57⅝ tsp cinammon, ground 28 13/16 tsp cumin, ground 28 13/16 tsp coriander, ground 345¾ tbsp paste 57⅝ litre coconut milk 57⅝ large onion, wedged 28 13/16 kg small potatoes, peeled 115¼ tbsp fish sauce 86 7/16 tbsp palm sugar 115¼ tbsp tamarind paste 57⅝ tbsp peanut butter 172⅞ tbsp peanuts, unsalted & roasted
Cut 92⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 345¾ tbsp paste Fry for 3-4 minutes then add 57⅝ tsp cinammon, ground, 28 13/16 tsp cumin, ground, 28 13/16 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 115¼ tbsp fish sauce Add 115¼ tbsp tamarind paste Add 86 7/16 tbsp palm sugar Add 57⅝ tbsp peanut butter Simmer for 1.5-2 hours Add 28 13/16 kg small potatoes, peeled, 172⅞ tbsp peanuts, unsalted & roasted and 57⅝ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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