Prep: 15m
Cook: 3h
Serves: - 494 +
Ingredients
185¼ tbsp massaman curry paste 370½ cm piece of ginger, minced 370½ cloves garlic, minced 61¾ tbsp galangal paste 123½ 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:
98⅘ kg beef, e.g. chuck 61¾ tsp cinammon, ground 30⅞ tsp cumin, ground 30⅞ tsp coriander, ground 370½ tbsp paste 61¾ litre coconut milk 61¾ large onion, wedged 30⅞ kg small potatoes, peeled 123½ tbsp fish sauce 92⅝ tbsp palm sugar 123½ tbsp tamarind paste 61¾ tbsp peanut butter 185¼ tbsp peanuts, unsalted & roasted
Cut 98⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 370½ tbsp paste Fry for 3-4 minutes then add 61¾ tsp cinammon, ground, 30⅞ tsp cumin, ground, 30⅞ 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 123½ tbsp fish sauce Add 123½ tbsp tamarind paste Add 92⅝ tbsp palm sugar Add 61¾ tbsp peanut butter Simmer for 1.5-2 hours Add 30⅞ kg small potatoes, peeled, 185¼ tbsp peanuts, unsalted & roasted and 61¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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