Prep: 15m
Cook: 3h
Serves: - 463 +
Ingredients
173⅝ tbsp massaman curry paste 347¼ cm piece of ginger, minced 347¼ cloves garlic, minced 57⅞ tbsp galangal paste 115¾ 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:
92⅗ kg beef, e.g. chuck 57⅞ tsp cinammon, ground 28 15/16 tsp cumin, ground 28 15/16 tsp coriander, ground 347¼ tbsp paste 57⅞ litre coconut milk 57⅞ large onion, wedged 28 15/16 kg small potatoes, peeled 115¾ tbsp fish sauce 86 13/16 tbsp palm sugar 115¾ tbsp tamarind paste 57⅞ tbsp peanut butter 173⅝ tbsp peanuts, unsalted & roasted
Cut 92⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 347¼ tbsp paste Fry for 3-4 minutes then add 57⅞ tsp cinammon, ground, 28 15/16 tsp cumin, ground, 28 15/16 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 115¾ tbsp fish sauce Add 115¾ tbsp tamarind paste Add 86 13/16 tbsp palm sugar Add 57⅞ tbsp peanut butter Simmer for 1.5-2 hours Add 28 15/16 kg small potatoes, peeled, 173⅝ tbsp peanuts, unsalted & roasted and 57⅞ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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