Prep: 15m
Cook: 3h
Serves: - 492 +
Ingredients
184½ tbsp massaman curry paste 369 cm piece of ginger, minced 369 cloves garlic, minced 61½ tbsp galangal paste 123 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:
98⅖ kg beef, e.g. chuck 61½ tsp cinammon, ground 30¾ tsp cumin, ground 30¾ tsp coriander, ground 369 tbsp paste 61½ litre coconut milk 61½ large onion, wedged 30¾ kg small potatoes, peeled 123 tbsp fish sauce 92¼ tbsp palm sugar 123 tbsp tamarind paste 61½ tbsp peanut butter 184½ tbsp peanuts, unsalted & roasted
Cut 98⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 369 tbsp paste Fry for 3-4 minutes then add 61½ tsp cinammon, ground, 30¾ tsp cumin, ground, 30¾ 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 123 tbsp fish sauce Add 123 tbsp tamarind paste Add 92¼ tbsp palm sugar Add 61½ tbsp peanut butter Simmer for 1.5-2 hours Add 30¾ kg small potatoes, peeled, 184½ tbsp peanuts, unsalted & roasted and 61½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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