Prep: 15m
Cook: 3h
Serves: - 959 +
Ingredients
359⅝ tbsp massaman curry paste 719¼ cm piece of ginger, minced 719¼ cloves garlic, minced 119⅞ tbsp galangal paste 239¾ 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:
191⅘ kg beef, e.g. chuck 119⅞ tsp cinammon, ground 59 15/16 tsp cumin, ground 59 15/16 tsp coriander, ground 719¼ tbsp paste 119⅞ litre coconut milk 119⅞ large onion, wedged 59 15/16 kg small potatoes, peeled 239¾ tbsp fish sauce 179 13/16 tbsp palm sugar 239¾ tbsp tamarind paste 119⅞ tbsp peanut butter 359⅝ tbsp peanuts, unsalted & roasted
Cut 191⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 719¼ tbsp paste Fry for 3-4 minutes then add 119⅞ tsp cinammon, ground, 59 15/16 tsp cumin, ground, 59 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 239¾ tbsp fish sauce Add 239¾ tbsp tamarind paste Add 179 13/16 tbsp palm sugar Add 119⅞ tbsp peanut butter Simmer for 1.5-2 hours Add 59 15/16 kg small potatoes, peeled, 359⅝ tbsp peanuts, unsalted & roasted and 119⅞ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
Name: