Prep: 15m
Cook: 3h
Serves: - 479 +
Ingredients
179⅝ tbsp massaman curry paste 359¼ cm piece of ginger, minced 359¼ cloves garlic, minced 59⅞ tbsp galangal paste 119¾ 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:
95⅘ kg beef, e.g. chuck 59⅞ tsp cinammon, ground 29 15/16 tsp cumin, ground 29 15/16 tsp coriander, ground 359¼ tbsp paste 59⅞ litre coconut milk 59⅞ large onion, wedged 29 15/16 kg small potatoes, peeled 119¾ tbsp fish sauce 89 13/16 tbsp palm sugar 119¾ tbsp tamarind paste 59⅞ tbsp peanut butter 179⅝ tbsp peanuts, unsalted & roasted
Cut 95⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 359¼ tbsp paste Fry for 3-4 minutes then add 59⅞ tsp cinammon, ground, 29 15/16 tsp cumin, ground, 29 15/16 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 119¾ tbsp fish sauce Add 119¾ tbsp tamarind paste Add 89 13/16 tbsp palm sugar Add 59⅞ tbsp peanut butter Simmer for 1.5-2 hours Add 29 15/16 kg small potatoes, peeled, 179⅝ tbsp peanuts, unsalted & roasted and 59⅞ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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