Prep: 15m
Cook: 3h
Serves: - 489 +
Ingredients
183⅜ tbsp massaman curry paste 366¾ cm piece of ginger, minced 366¾ cloves garlic, minced 61⅛ tbsp galangal paste 122¼ 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:
97⅘ kg beef, e.g. chuck 61⅛ tsp cinammon, ground 30 9/16 tsp cumin, ground 30 9/16 tsp coriander, ground 366¾ tbsp paste 61⅛ litre coconut milk 61⅛ large onion, wedged 30 9/16 kg small potatoes, peeled 122¼ tbsp fish sauce 91 11/16 tbsp palm sugar 122¼ tbsp tamarind paste 61⅛ tbsp peanut butter 183⅜ tbsp peanuts, unsalted & roasted
Cut 97⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 366¾ tbsp paste Fry for 3-4 minutes then add 61⅛ tsp cinammon, ground, 30 9/16 tsp cumin, ground, 30 9/16 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 122¼ tbsp fish sauce Add 122¼ tbsp tamarind paste Add 91 11/16 tbsp palm sugar Add 61⅛ tbsp peanut butter Simmer for 1.5-2 hours Add 30 9/16 kg small potatoes, peeled, 183⅜ tbsp peanuts, unsalted & roasted and 61⅛ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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