Prep: 15m
Cook: 3h
Serves: - 77 +
Ingredients
28⅞ tbsp massaman curry paste 57¾ cm piece of ginger, minced 57¾ cloves garlic, minced 9⅝ tbsp galangal paste 19¼ 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:
15⅖ kg beef, e.g. chuck 9⅝ tsp cinammon, ground 4 13/16 tsp cumin, ground 4 13/16 tsp coriander, ground 57¾ tbsp paste 9⅝ litre coconut milk 9⅝ large onion, wedged 4 13/16 kg small potatoes, peeled 19¼ tbsp fish sauce 14 7/16 tbsp palm sugar 19¼ tbsp tamarind paste 9⅝ tbsp peanut butter 28⅞ tbsp peanuts, unsalted & roasted
Cut 15⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 57¾ tbsp paste Fry for 3-4 minutes then add 9⅝ tsp cinammon, ground, 4 13/16 tsp cumin, ground, 4 13/16 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 19¼ tbsp fish sauce Add 19¼ tbsp tamarind paste Add 14 7/16 tbsp palm sugar Add 9⅝ tbsp peanut butter Simmer for 1.5-2 hours Add 4 13/16 kg small potatoes, peeled, 28⅞ tbsp peanuts, unsalted & roasted and 9⅝ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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