Prep: 15m
Cook: 3h
Serves: - 469 +
Ingredients
175⅞ tbsp massaman curry paste 351¾ cm piece of ginger, minced 351¾ cloves garlic, minced 58⅝ tbsp galangal paste 117¼ 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:
93⅘ kg beef, e.g. chuck 58⅝ tsp cinammon, ground 29 5/16 tsp cumin, ground 29 5/16 tsp coriander, ground 351¾ tbsp paste 58⅝ litre coconut milk 58⅝ large onion, wedged 29 5/16 kg small potatoes, peeled 117¼ tbsp fish sauce 87 15/16 tbsp palm sugar 117¼ tbsp tamarind paste 58⅝ tbsp peanut butter 175⅞ tbsp peanuts, unsalted & roasted
Cut 93⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 351¾ tbsp paste Fry for 3-4 minutes then add 58⅝ tsp cinammon, ground, 29 5/16 tsp cumin, ground, 29 5/16 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 117¼ tbsp fish sauce Add 117¼ tbsp tamarind paste Add 87 15/16 tbsp palm sugar Add 58⅝ tbsp peanut butter Simmer for 1.5-2 hours Add 29 5/16 kg small potatoes, peeled, 175⅞ tbsp peanuts, unsalted & roasted and 58⅝ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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