Prep: 15m
Cook: 3h
Serves: - 501 +
Ingredients
187⅞ tbsp massaman curry paste 375¾ cm piece of ginger, minced 375¾ cloves garlic, minced 62⅝ tbsp galangal paste 125¼ 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:
100⅕ kg beef, e.g. chuck 62⅝ tsp cinammon, ground 31 5/16 tsp cumin, ground 31 5/16 tsp coriander, ground 375¾ tbsp paste 62⅝ litre coconut milk 62⅝ large onion, wedged 31 5/16 kg small potatoes, peeled 125¼ tbsp fish sauce 93 15/16 tbsp palm sugar 125¼ tbsp tamarind paste 62⅝ tbsp peanut butter 187⅞ tbsp peanuts, unsalted & roasted
Cut 100⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 375¾ tbsp paste Fry for 3-4 minutes then add 62⅝ tsp cinammon, ground, 31 5/16 tsp cumin, ground, 31 5/16 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 125¼ tbsp fish sauce Add 125¼ tbsp tamarind paste Add 93 15/16 tbsp palm sugar Add 62⅝ tbsp peanut butter Simmer for 1.5-2 hours Add 31 5/16 kg small potatoes, peeled, 187⅞ tbsp peanuts, unsalted & roasted and 62⅝ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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