Prep: 15m
Cook: 3h
Serves: - 111 +
Ingredients
41⅝ tbsp massaman curry paste 83¼ cm piece of ginger, minced 83¼ cloves garlic, minced 13⅞ tbsp galangal paste 27¾ 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:
22⅕ kg beef, e.g. chuck 13⅞ tsp cinammon, ground 6 15/16 tsp cumin, ground 6 15/16 tsp coriander, ground 83¼ tbsp paste 13⅞ litre coconut milk 13⅞ large onion, wedged 6 15/16 kg small potatoes, peeled 27¾ tbsp fish sauce 20 13/16 tbsp palm sugar 27¾ tbsp tamarind paste 13⅞ tbsp peanut butter 41⅝ tbsp peanuts, unsalted & roasted
Cut 22⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 83¼ tbsp paste Fry for 3-4 minutes then add 13⅞ tsp cinammon, ground, 6 15/16 tsp cumin, ground, 6 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 27¾ tbsp fish sauce Add 27¾ tbsp tamarind paste Add 20 13/16 tbsp palm sugar Add 13⅞ tbsp peanut butter Simmer for 1.5-2 hours Add 6 15/16 kg small potatoes, peeled, 41⅝ tbsp peanuts, unsalted & roasted and 13⅞ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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