Prep: 15m
Cook: 3h
Serves: - 103 +
Ingredients
38⅝ tbsp massaman curry paste 77¼ cm piece of ginger, minced 77¼ cloves garlic, minced 12⅞ tbsp galangal paste 25¾ 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:
20⅗ kg beef, e.g. chuck 12⅞ tsp cinammon, ground 6 7/16 tsp cumin, ground 6 7/16 tsp coriander, ground 77¼ tbsp paste 12⅞ litre coconut milk 12⅞ large onion, wedged 6 7/16 kg small potatoes, peeled 25¾ tbsp fish sauce 19 5/16 tbsp palm sugar 25¾ tbsp tamarind paste 12⅞ tbsp peanut butter 38⅝ tbsp peanuts, unsalted & roasted
Cut 20⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 77¼ tbsp paste Fry for 3-4 minutes then add 12⅞ tsp cinammon, ground, 6 7/16 tsp cumin, ground, 6 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 25¾ tbsp fish sauce Add 25¾ tbsp tamarind paste Add 19 5/16 tbsp palm sugar Add 12⅞ tbsp peanut butter Simmer for 1.5-2 hours Add 6 7/16 kg small potatoes, peeled, 38⅝ tbsp peanuts, unsalted & roasted and 12⅞ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
Name: