Prep: 15m
Cook: 3h
Serves: - 951 +
Ingredients
356⅝ tbsp massaman curry paste 713¼ cm piece of ginger, minced 713¼ cloves garlic, minced 118⅞ tbsp galangal paste 237¾ 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:
190⅕ kg beef, e.g. chuck 118⅞ tsp cinammon, ground 59 7/16 tsp cumin, ground 59 7/16 tsp coriander, ground 713¼ tbsp paste 118⅞ litre coconut milk 118⅞ large onion, wedged 59 7/16 kg small potatoes, peeled 237¾ tbsp fish sauce 178 5/16 tbsp palm sugar 237¾ tbsp tamarind paste 118⅞ tbsp peanut butter 356⅝ tbsp peanuts, unsalted & roasted
Cut 190⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 713¼ tbsp paste Fry for 3-4 minutes then add 118⅞ tsp cinammon, ground, 59 7/16 tsp cumin, ground, 59 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 237¾ tbsp fish sauce Add 237¾ tbsp tamarind paste Add 178 5/16 tbsp palm sugar Add 118⅞ tbsp peanut butter Simmer for 1.5-2 hours Add 59 7/16 kg small potatoes, peeled, 356⅝ tbsp peanuts, unsalted & roasted and 118⅞ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
Name: