Prep: 15m
Cook: 3h
Serves: - 474 +
Ingredients
177¾ tbsp massaman curry paste 355½ cm piece of ginger, minced 355½ cloves garlic, minced 59¼ tbsp galangal paste 118½ 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:
94⅘ kg beef, e.g. chuck 59¼ tsp cinammon, ground 29⅝ tsp cumin, ground 29⅝ tsp coriander, ground 355½ tbsp paste 59¼ litre coconut milk 59¼ large onion, wedged 29⅝ kg small potatoes, peeled 118½ tbsp fish sauce 88⅞ tbsp palm sugar 118½ tbsp tamarind paste 59¼ tbsp peanut butter 177¾ tbsp peanuts, unsalted & roasted
Cut 94⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 355½ tbsp paste Fry for 3-4 minutes then add 59¼ tsp cinammon, ground, 29⅝ tsp cumin, ground, 29⅝ 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 118½ tbsp fish sauce Add 118½ tbsp tamarind paste Add 88⅞ tbsp palm sugar Add 59¼ tbsp peanut butter Simmer for 1.5-2 hours Add 29⅝ kg small potatoes, peeled, 177¾ tbsp peanuts, unsalted & roasted and 59¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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