Prep: 15m
Cook: 3h
Serves: - 751 +
Ingredients
281⅝ tbsp massaman curry paste 563¼ cm piece of ginger, minced 563¼ cloves garlic, minced 93⅞ tbsp galangal paste 187¾ 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:
150⅕ kg beef, e.g. chuck 93⅞ tsp cinammon, ground 46 15/16 tsp cumin, ground 46 15/16 tsp coriander, ground 563¼ tbsp paste 93⅞ litre coconut milk 93⅞ large onion, wedged 46 15/16 kg small potatoes, peeled 187¾ tbsp fish sauce 140 13/16 tbsp palm sugar 187¾ tbsp tamarind paste 93⅞ tbsp peanut butter 281⅝ tbsp peanuts, unsalted & roasted
Cut 150⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 563¼ tbsp paste Fry for 3-4 minutes then add 93⅞ tsp cinammon, ground, 46 15/16 tsp cumin, ground, 46 15/16 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 187¾ tbsp fish sauce Add 187¾ tbsp tamarind paste Add 140 13/16 tbsp palm sugar Add 93⅞ tbsp peanut butter Simmer for 1.5-2 hours Add 46 15/16 kg small potatoes, peeled, 281⅝ tbsp peanuts, unsalted & roasted and 93⅞ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
Name: