Prep: 15m
Cook: 3h
Serves: - 493 +
Ingredients
184⅞ tbsp massaman curry paste 369¾ cm piece of ginger, minced 369¾ cloves garlic, minced 61⅝ tbsp galangal paste 123¼ 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:
98⅗ kg beef, e.g. chuck 61⅝ tsp cinammon, ground 30 13/16 tsp cumin, ground 30 13/16 tsp coriander, ground 369¾ tbsp paste 61⅝ litre coconut milk 61⅝ large onion, wedged 30 13/16 kg small potatoes, peeled 123¼ tbsp fish sauce 92 7/16 tbsp palm sugar 123¼ tbsp tamarind paste 61⅝ tbsp peanut butter 184⅞ tbsp peanuts, unsalted & roasted
Cut 98⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 369¾ tbsp paste Fry for 3-4 minutes then add 61⅝ tsp cinammon, ground, 30 13/16 tsp cumin, ground, 30 13/16 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 123¼ tbsp fish sauce Add 123¼ tbsp tamarind paste Add 92 7/16 tbsp palm sugar Add 61⅝ tbsp peanut butter Simmer for 1.5-2 hours Add 30 13/16 kg small potatoes, peeled, 184⅞ tbsp peanuts, unsalted & roasted and 61⅝ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
Name: