Prep: 15m
Cook: 3h
Serves: - 538 +
Ingredients
201¾ tbsp massaman curry paste 403½ cm piece of ginger, minced 403½ cloves garlic, minced 67¼ tbsp galangal paste 134½ 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:
107⅗ kg beef, e.g. chuck 67¼ tsp cinammon, ground 33⅝ tsp cumin, ground 33⅝ tsp coriander, ground 403½ tbsp paste 67¼ litre coconut milk 67¼ large onion, wedged 33⅝ kg small potatoes, peeled 134½ tbsp fish sauce 100⅞ tbsp palm sugar 134½ tbsp tamarind paste 67¼ tbsp peanut butter 201¾ tbsp peanuts, unsalted & roasted
Cut 107⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 403½ tbsp paste Fry for 3-4 minutes then add 67¼ tsp cinammon, ground, 33⅝ tsp cumin, ground, 33⅝ 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 134½ tbsp fish sauce Add 134½ tbsp tamarind paste Add 100⅞ tbsp palm sugar Add 67¼ tbsp peanut butter Simmer for 1.5-2 hours Add 33⅝ kg small potatoes, peeled, 201¾ tbsp peanuts, unsalted & roasted and 67¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
Name: