Prep: 15m
Cook: 3h
Serves: - 476 +
Ingredients
178½ tbsp massaman curry paste 357 cm piece of ginger, minced 357 cloves garlic, minced 59½ tbsp galangal paste 119 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:
95⅕ kg beef, e.g. chuck 59½ tsp cinammon, ground 29¾ tsp cumin, ground 29¾ tsp coriander, ground 357 tbsp paste 59½ litre coconut milk 59½ large onion, wedged 29¾ kg small potatoes, peeled 119 tbsp fish sauce 89¼ tbsp palm sugar 119 tbsp tamarind paste 59½ tbsp peanut butter 178½ tbsp peanuts, unsalted & roasted
Cut 95⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 357 tbsp paste Fry for 3-4 minutes then add 59½ tsp cinammon, ground, 29¾ tsp cumin, ground, 29¾ 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 119 tbsp fish sauce Add 119 tbsp tamarind paste Add 89¼ tbsp palm sugar Add 59½ tbsp peanut butter Simmer for 1.5-2 hours Add 29¾ kg small potatoes, peeled, 178½ tbsp peanuts, unsalted & roasted and 59½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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