Prep: 15m
Cook: 3h
Serves: - 485 +
Ingredients
181⅞ tbsp massaman curry paste 363¾ cm piece of ginger, minced 363¾ cloves garlic, minced 60⅝ tbsp galangal paste 121¼ 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:
97 kg beef, e.g. chuck 60⅝ tsp cinammon, ground 30 5/16 tsp cumin, ground 30 5/16 tsp coriander, ground 363¾ tbsp paste 60⅝ litre coconut milk 60⅝ large onion, wedged 30 5/16 kg small potatoes, peeled 121¼ tbsp fish sauce 90 15/16 tbsp palm sugar 121¼ tbsp tamarind paste 60⅝ tbsp peanut butter 181⅞ tbsp peanuts, unsalted & roasted
Cut 97 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 363¾ tbsp paste Fry for 3-4 minutes then add 60⅝ tsp cinammon, ground, 30 5/16 tsp cumin, ground, 30 5/16 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 121¼ tbsp fish sauce Add 121¼ tbsp tamarind paste Add 90 15/16 tbsp palm sugar Add 60⅝ tbsp peanut butter Simmer for 1.5-2 hours Add 30 5/16 kg small potatoes, peeled, 181⅞ tbsp peanuts, unsalted & roasted and 60⅝ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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