Prep: 15m
Cook: 3h
Serves: - 502 +
Ingredients
188¼ tbsp massaman curry paste 376½ cm piece of ginger, minced 376½ cloves garlic, minced 62¾ tbsp galangal paste 125½ 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:
100⅖ kg beef, e.g. chuck 62¾ tsp cinammon, ground 31⅜ tsp cumin, ground 31⅜ tsp coriander, ground 376½ tbsp paste 62¾ litre coconut milk 62¾ large onion, wedged 31⅜ kg small potatoes, peeled 125½ tbsp fish sauce 94⅛ tbsp palm sugar 125½ tbsp tamarind paste 62¾ tbsp peanut butter 188¼ tbsp peanuts, unsalted & roasted
Cut 100⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 376½ tbsp paste Fry for 3-4 minutes then add 62¾ tsp cinammon, ground, 31⅜ tsp cumin, ground, 31⅜ 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 125½ tbsp fish sauce Add 125½ tbsp tamarind paste Add 94⅛ tbsp palm sugar Add 62¾ tbsp peanut butter Simmer for 1.5-2 hours Add 31⅜ kg small potatoes, peeled, 188¼ tbsp peanuts, unsalted & roasted and 62¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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