Prep: 15m
Cook: 3h
Serves: - 475 +
Ingredients
178⅛ tbsp massaman curry paste 356¼ cm piece of ginger, minced 356¼ cloves garlic, minced 59⅜ tbsp galangal paste 118¾ 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:
95 kg beef, e.g. chuck 59⅜ tsp cinammon, ground 29 11/16 tsp cumin, ground 29 11/16 tsp coriander, ground 356¼ tbsp paste 59⅜ litre coconut milk 59⅜ large onion, wedged 29 11/16 kg small potatoes, peeled 118¾ tbsp fish sauce 89 1/16 tbsp palm sugar 118¾ tbsp tamarind paste 59⅜ tbsp peanut butter 178⅛ tbsp peanuts, unsalted & roasted
Cut 95 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 356¼ tbsp paste Fry for 3-4 minutes then add 59⅜ tsp cinammon, ground, 29 11/16 tsp cumin, ground, 29 11/16 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 118¾ tbsp fish sauce Add 118¾ tbsp tamarind paste Add 89 1/16 tbsp palm sugar Add 59⅜ tbsp peanut butter Simmer for 1.5-2 hours Add 29 11/16 kg small potatoes, peeled, 178⅛ tbsp peanuts, unsalted & roasted and 59⅜ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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