Prep: 15m
Cook: 3h
Serves: - 462 +
Ingredients
173¼ tbsp massaman curry paste 346½ cm piece of ginger, minced 346½ cloves garlic, minced 57¾ tbsp galangal paste 115½ 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:
92⅖ kg beef, e.g. chuck 57¾ tsp cinammon, ground 28⅞ tsp cumin, ground 28⅞ tsp coriander, ground 346½ tbsp paste 57¾ litre coconut milk 57¾ large onion, wedged 28⅞ kg small potatoes, peeled 115½ tbsp fish sauce 86⅝ tbsp palm sugar 115½ tbsp tamarind paste 57¾ tbsp peanut butter 173¼ tbsp peanuts, unsalted & roasted
Cut 92⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 346½ tbsp paste Fry for 3-4 minutes then add 57¾ tsp cinammon, ground, 28⅞ tsp cumin, ground, 28⅞ 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 115½ tbsp fish sauce Add 115½ tbsp tamarind paste Add 86⅝ tbsp palm sugar Add 57¾ tbsp peanut butter Simmer for 1.5-2 hours Add 28⅞ kg small potatoes, peeled, 173¼ tbsp peanuts, unsalted & roasted and 57¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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