Prep: 15m
Cook: 3h
Serves: - 484 +
Ingredients
181½ tbsp massaman curry paste 363 cm piece of ginger, minced 363 cloves garlic, minced 60½ tbsp galangal paste 121 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:
96⅘ kg beef, e.g. chuck 60½ tsp cinammon, ground 30¼ tsp cumin, ground 30¼ tsp coriander, ground 363 tbsp paste 60½ litre coconut milk 60½ large onion, wedged 30¼ kg small potatoes, peeled 121 tbsp fish sauce 90¾ tbsp palm sugar 121 tbsp tamarind paste 60½ tbsp peanut butter 181½ tbsp peanuts, unsalted & roasted
Cut 96⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 363 tbsp paste Fry for 3-4 minutes then add 60½ tsp cinammon, ground, 30¼ tsp cumin, ground, 30¼ 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 121 tbsp fish sauce Add 121 tbsp tamarind paste Add 90¾ tbsp palm sugar Add 60½ tbsp peanut butter Simmer for 1.5-2 hours Add 30¼ kg small potatoes, peeled, 181½ tbsp peanuts, unsalted & roasted and 60½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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