Prep: 15m
Cook: 3h
Serves: - 486 +
Ingredients
182¼ tbsp massaman curry paste 364½ cm piece of ginger, minced 364½ cloves garlic, minced 60¾ tbsp galangal paste 121½ 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:
97⅕ kg beef, e.g. chuck 60¾ tsp cinammon, ground 30⅜ tsp cumin, ground 30⅜ tsp coriander, ground 364½ tbsp paste 60¾ litre coconut milk 60¾ large onion, wedged 30⅜ kg small potatoes, peeled 121½ tbsp fish sauce 91⅛ tbsp palm sugar 121½ tbsp tamarind paste 60¾ tbsp peanut butter 182¼ tbsp peanuts, unsalted & roasted
Cut 97⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 364½ tbsp paste Fry for 3-4 minutes then add 60¾ tsp cinammon, ground, 30⅜ tsp cumin, ground, 30⅜ 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 121½ tbsp fish sauce Add 121½ tbsp tamarind paste Add 91⅛ tbsp palm sugar Add 60¾ tbsp peanut butter Simmer for 1.5-2 hours Add 30⅜ kg small potatoes, peeled, 182¼ tbsp peanuts, unsalted & roasted and 60¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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