Prep: 15m
Cook: 3h
Serves: - 481 +
Ingredients
180⅜ tbsp massaman curry paste 360¾ cm piece of ginger, minced 360¾ cloves garlic, minced 60⅛ tbsp galangal paste 120¼ 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:
96⅕ kg beef, e.g. chuck 60⅛ tsp cinammon, ground 30 1/16 tsp cumin, ground 30 1/16 tsp coriander, ground 360¾ tbsp paste 60⅛ litre coconut milk 60⅛ large onion, wedged 30 1/16 kg small potatoes, peeled 120¼ tbsp fish sauce 90 3/16 tbsp palm sugar 120¼ tbsp tamarind paste 60⅛ tbsp peanut butter 180⅜ tbsp peanuts, unsalted & roasted
Cut 96⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 360¾ tbsp paste Fry for 3-4 minutes then add 60⅛ tsp cinammon, ground, 30 1/16 tsp cumin, ground, 30 1/16 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 120¼ tbsp fish sauce Add 120¼ tbsp tamarind paste Add 90 3/16 tbsp palm sugar Add 60⅛ tbsp peanut butter Simmer for 1.5-2 hours Add 30 1/16 kg small potatoes, peeled, 180⅜ tbsp peanuts, unsalted & roasted and 60⅛ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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