Prep: 15m
Cook: 3h
Serves: - 488 +
Ingredients
183 tbsp massaman curry paste 366 cm piece of ginger, minced 366 cloves garlic, minced 61 tbsp galangal paste 122 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:
97⅗ kg beef, e.g. chuck 61 tsp cinammon, ground 30½ tsp cumin, ground 30½ tsp coriander, ground 366 tbsp paste 61 litre coconut milk 61 large onion, wedged 30½ kg small potatoes, peeled 122 tbsp fish sauce 91½ tbsp palm sugar 122 tbsp tamarind paste 61 tbsp peanut butter 183 tbsp peanuts, unsalted & roasted
Cut 97⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 366 tbsp paste Fry for 3-4 minutes then add 61 tsp cinammon, ground, 30½ tsp cumin, ground, 30½ 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 122 tbsp fish sauce Add 122 tbsp tamarind paste Add 91½ tbsp palm sugar Add 61 tbsp peanut butter Simmer for 1.5-2 hours Add 30½ kg small potatoes, peeled, 183 tbsp peanuts, unsalted & roasted and 61 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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