Prep: 15m
Cook: 3h
Serves: - 1008 +
Ingredients
378 tbsp massaman curry paste 756 cm piece of ginger, minced 756 cloves garlic, minced 126 tbsp galangal paste 252 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:
201⅗ kg beef, e.g. chuck 126 tsp cinammon, ground 63 tsp cumin, ground 63 tsp coriander, ground 756 tbsp paste 126 litre coconut milk 126 large onion, wedged 63 kg small potatoes, peeled 252 tbsp fish sauce 189 tbsp palm sugar 252 tbsp tamarind paste 126 tbsp peanut butter 378 tbsp peanuts, unsalted & roasted
Cut 201⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 756 tbsp paste Fry for 3-4 minutes then add 126 tsp cinammon, ground, 63 tsp cumin, ground, 63 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 252 tbsp fish sauce Add 252 tbsp tamarind paste Add 189 tbsp palm sugar Add 126 tbsp peanut butter Simmer for 1.5-2 hours Add 63 kg small potatoes, peeled, 378 tbsp peanuts, unsalted & roasted and 126 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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