Prep: 15m
Cook: 3h
Serves: - 487 +
Ingredients
182⅝ tbsp massaman curry paste 365¼ cm piece of ginger, minced 365¼ cloves garlic, minced 60⅞ tbsp galangal paste 121¾ 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:
97⅖ kg beef, e.g. chuck 60⅞ tsp cinammon, ground 30 7/16 tsp cumin, ground 30 7/16 tsp coriander, ground 365¼ tbsp paste 60⅞ litre coconut milk 60⅞ large onion, wedged 30 7/16 kg small potatoes, peeled 121¾ tbsp fish sauce 91 5/16 tbsp palm sugar 121¾ tbsp tamarind paste 60⅞ tbsp peanut butter 182⅝ tbsp peanuts, unsalted & roasted
Cut 97⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 365¼ tbsp paste Fry for 3-4 minutes then add 60⅞ tsp cinammon, ground, 30 7/16 tsp cumin, ground, 30 7/16 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 121¾ tbsp fish sauce Add 121¾ tbsp tamarind paste Add 91 5/16 tbsp palm sugar Add 60⅞ tbsp peanut butter Simmer for 1.5-2 hours Add 30 7/16 kg small potatoes, peeled, 182⅝ tbsp peanuts, unsalted & roasted and 60⅞ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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