Prep: 15m
Cook: 3h
Serves: - 121 +
Ingredients
45⅜ tbsp massaman curry paste 90¾ cm piece of ginger, minced 90¾ cloves garlic, minced 15⅛ tbsp galangal paste 30¼ 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:
24⅕ kg beef, e.g. chuck 15⅛ tsp cinammon, ground 7 9/16 tsp cumin, ground 7 9/16 tsp coriander, ground 90¾ tbsp paste 15⅛ litre coconut milk 15⅛ large onion, wedged 7 9/16 kg small potatoes, peeled 30¼ tbsp fish sauce 22 11/16 tbsp palm sugar 30¼ tbsp tamarind paste 15⅛ tbsp peanut butter 45⅜ tbsp peanuts, unsalted & roasted
Cut 24⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 90¾ tbsp paste Fry for 3-4 minutes then add 15⅛ tsp cinammon, ground, 7 9/16 tsp cumin, ground, 7 9/16 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 30¼ tbsp fish sauce Add 30¼ tbsp tamarind paste Add 22 11/16 tbsp palm sugar Add 15⅛ tbsp peanut butter Simmer for 1.5-2 hours Add 7 9/16 kg small potatoes, peeled, 45⅜ tbsp peanuts, unsalted & roasted and 15⅛ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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