Prep: 15m
Cook: 3h
Serves: - 497 +
Ingredients
186⅜ tbsp massaman curry paste 372¾ cm piece of ginger, minced 372¾ cloves garlic, minced 62⅛ tbsp galangal paste 124¼ 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:
99⅖ kg beef, e.g. chuck 62⅛ tsp cinammon, ground 31 1/16 tsp cumin, ground 31 1/16 tsp coriander, ground 372¾ tbsp paste 62⅛ litre coconut milk 62⅛ large onion, wedged 31 1/16 kg small potatoes, peeled 124¼ tbsp fish sauce 93 3/16 tbsp palm sugar 124¼ tbsp tamarind paste 62⅛ tbsp peanut butter 186⅜ tbsp peanuts, unsalted & roasted
Cut 99⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 372¾ tbsp paste Fry for 3-4 minutes then add 62⅛ tsp cinammon, ground, 31 1/16 tsp cumin, ground, 31 1/16 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 124¼ tbsp fish sauce Add 124¼ tbsp tamarind paste Add 93 3/16 tbsp palm sugar Add 62⅛ tbsp peanut butter Simmer for 1.5-2 hours Add 31 1/16 kg small potatoes, peeled, 186⅜ tbsp peanuts, unsalted & roasted and 62⅛ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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