Prep: 15m
Cook: 3h
Serves: - 477 +
Ingredients
178⅞ tbsp massaman curry paste 357¾ cm piece of ginger, minced 357¾ cloves garlic, minced 59⅝ tbsp galangal paste 119¼ 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:
95⅖ kg beef, e.g. chuck 59⅝ tsp cinammon, ground 29 13/16 tsp cumin, ground 29 13/16 tsp coriander, ground 357¾ tbsp paste 59⅝ litre coconut milk 59⅝ large onion, wedged 29 13/16 kg small potatoes, peeled 119¼ tbsp fish sauce 89 7/16 tbsp palm sugar 119¼ tbsp tamarind paste 59⅝ tbsp peanut butter 178⅞ tbsp peanuts, unsalted & roasted
Cut 95⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 357¾ tbsp paste Fry for 3-4 minutes then add 59⅝ tsp cinammon, ground, 29 13/16 tsp cumin, ground, 29 13/16 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 119¼ tbsp fish sauce Add 119¼ tbsp tamarind paste Add 89 7/16 tbsp palm sugar Add 59⅝ tbsp peanut butter Simmer for 1.5-2 hours Add 29 13/16 kg small potatoes, peeled, 178⅞ tbsp peanuts, unsalted & roasted and 59⅝ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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