Prep: 15m
Cook: 3h
Serves: - 657 +
Ingredients
246⅜ tbsp massaman curry paste 492¾ cm piece of ginger, minced 492¾ cloves garlic, minced 82⅛ tbsp galangal paste 164¼ 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:
131⅖ kg beef, e.g. chuck 82⅛ tsp cinammon, ground 41 1/16 tsp cumin, ground 41 1/16 tsp coriander, ground 492¾ tbsp paste 82⅛ litre coconut milk 82⅛ large onion, wedged 41 1/16 kg small potatoes, peeled 164¼ tbsp fish sauce 123 3/16 tbsp palm sugar 164¼ tbsp tamarind paste 82⅛ tbsp peanut butter 246⅜ tbsp peanuts, unsalted & roasted
Cut 131⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 492¾ tbsp paste Fry for 3-4 minutes then add 82⅛ tsp cinammon, ground, 41 1/16 tsp cumin, ground, 41 1/16 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 164¼ tbsp fish sauce Add 164¼ tbsp tamarind paste Add 123 3/16 tbsp palm sugar Add 82⅛ tbsp peanut butter Simmer for 1.5-2 hours Add 41 1/16 kg small potatoes, peeled, 246⅜ tbsp peanuts, unsalted & roasted and 82⅛ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
Name: