Prep: 15m
Cook: 3h
Serves: - 467 +
Ingredients
175⅛ tbsp massaman curry paste 350¼ cm piece of ginger, minced 350¼ cloves garlic, minced 58⅜ tbsp galangal paste 116¾ 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:
93⅖ kg beef, e.g. chuck 58⅜ tsp cinammon, ground 29 3/16 tsp cumin, ground 29 3/16 tsp coriander, ground 350¼ tbsp paste 58⅜ litre coconut milk 58⅜ large onion, wedged 29 3/16 kg small potatoes, peeled 116¾ tbsp fish sauce 87 9/16 tbsp palm sugar 116¾ tbsp tamarind paste 58⅜ tbsp peanut butter 175⅛ tbsp peanuts, unsalted & roasted
Cut 93⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 350¼ tbsp paste Fry for 3-4 minutes then add 58⅜ tsp cinammon, ground, 29 3/16 tsp cumin, ground, 29 3/16 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 116¾ tbsp fish sauce Add 116¾ tbsp tamarind paste Add 87 9/16 tbsp palm sugar Add 58⅜ tbsp peanut butter Simmer for 1.5-2 hours Add 29 3/16 kg small potatoes, peeled, 175⅛ tbsp peanuts, unsalted & roasted and 58⅜ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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