Prep: 15m
Cook: 3h
Serves: - 499 +
Ingredients
187⅛ tbsp massaman curry paste 374¼ cm piece of ginger, minced 374¼ cloves garlic, minced 62⅜ tbsp galangal paste 124¾ 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:
99⅘ kg beef, e.g. chuck 62⅜ tsp cinammon, ground 31 3/16 tsp cumin, ground 31 3/16 tsp coriander, ground 374¼ tbsp paste 62⅜ litre coconut milk 62⅜ large onion, wedged 31 3/16 kg small potatoes, peeled 124¾ tbsp fish sauce 93 9/16 tbsp palm sugar 124¾ tbsp tamarind paste 62⅜ tbsp peanut butter 187⅛ tbsp peanuts, unsalted & roasted
Cut 99⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 374¼ tbsp paste Fry for 3-4 minutes then add 62⅜ tsp cinammon, ground, 31 3/16 tsp cumin, ground, 31 3/16 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 124¾ tbsp fish sauce Add 124¾ tbsp tamarind paste Add 93 9/16 tbsp palm sugar Add 62⅜ tbsp peanut butter Simmer for 1.5-2 hours Add 31 3/16 kg small potatoes, peeled, 187⅛ tbsp peanuts, unsalted & roasted and 62⅜ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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