Prep: 15m
Cook: 3h
Serves: - 465 +
Ingredients
174⅜ tbsp massaman curry paste 348¾ cm piece of ginger, minced 348¾ cloves garlic, minced 58⅛ tbsp galangal paste 116¼ 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:
93 kg beef, e.g. chuck 58⅛ tsp cinammon, ground 29 1/16 tsp cumin, ground 29 1/16 tsp coriander, ground 348¾ tbsp paste 58⅛ litre coconut milk 58⅛ large onion, wedged 29 1/16 kg small potatoes, peeled 116¼ tbsp fish sauce 87 3/16 tbsp palm sugar 116¼ tbsp tamarind paste 58⅛ tbsp peanut butter 174⅜ tbsp peanuts, unsalted & roasted
Cut 93 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 348¾ tbsp paste Fry for 3-4 minutes then add 58⅛ tsp cinammon, ground, 29 1/16 tsp cumin, ground, 29 1/16 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 116¼ tbsp fish sauce Add 116¼ tbsp tamarind paste Add 87 3/16 tbsp palm sugar Add 58⅛ tbsp peanut butter Simmer for 1.5-2 hours Add 29 1/16 kg small potatoes, peeled, 174⅜ tbsp peanuts, unsalted & roasted and 58⅛ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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