Prep: 15m
Cook: 3h
Serves: - 483 +
Ingredients
181⅛ tbsp massaman curry paste 362¼ cm piece of ginger, minced 362¼ cloves garlic, minced 60⅜ tbsp galangal paste 120¾ 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:
96⅗ kg beef, e.g. chuck 60⅜ tsp cinammon, ground 30 3/16 tsp cumin, ground 30 3/16 tsp coriander, ground 362¼ tbsp paste 60⅜ litre coconut milk 60⅜ large onion, wedged 30 3/16 kg small potatoes, peeled 120¾ tbsp fish sauce 90 9/16 tbsp palm sugar 120¾ tbsp tamarind paste 60⅜ tbsp peanut butter 181⅛ tbsp peanuts, unsalted & roasted
Cut 96⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 362¼ tbsp paste Fry for 3-4 minutes then add 60⅜ tsp cinammon, ground, 30 3/16 tsp cumin, ground, 30 3/16 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 120¾ tbsp fish sauce Add 120¾ tbsp tamarind paste Add 90 9/16 tbsp palm sugar Add 60⅜ tbsp peanut butter Simmer for 1.5-2 hours Add 30 3/16 kg small potatoes, peeled, 181⅛ tbsp peanuts, unsalted & roasted and 60⅜ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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