Prep: 15m
Cook: 3h
Serves: - 503 +
Ingredients
188⅝ tbsp massaman curry paste 377¼ cm piece of ginger, minced 377¼ cloves garlic, minced 62⅞ tbsp galangal paste 125¾ 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:
100⅗ kg beef, e.g. chuck 62⅞ tsp cinammon, ground 31 7/16 tsp cumin, ground 31 7/16 tsp coriander, ground 377¼ tbsp paste 62⅞ litre coconut milk 62⅞ large onion, wedged 31 7/16 kg small potatoes, peeled 125¾ tbsp fish sauce 94 5/16 tbsp palm sugar 125¾ tbsp tamarind paste 62⅞ tbsp peanut butter 188⅝ tbsp peanuts, unsalted & roasted
Cut 100⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 377¼ tbsp paste Fry for 3-4 minutes then add 62⅞ tsp cinammon, ground, 31 7/16 tsp cumin, ground, 31 7/16 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 125¾ tbsp fish sauce Add 125¾ tbsp tamarind paste Add 94 5/16 tbsp palm sugar Add 62⅞ tbsp peanut butter Simmer for 1.5-2 hours Add 31 7/16 kg small potatoes, peeled, 188⅝ tbsp peanuts, unsalted & roasted and 62⅞ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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