Prep: 15m
Cook: 3h
Serves: - 1016 +
Ingredients
381 tbsp massaman curry paste 762 cm piece of ginger, minced 762 cloves garlic, minced 127 tbsp galangal paste 254 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:
203⅕ kg beef, e.g. chuck 127 tsp cinammon, ground 63½ tsp cumin, ground 63½ tsp coriander, ground 762 tbsp paste 127 litre coconut milk 127 large onion, wedged 63½ kg small potatoes, peeled 254 tbsp fish sauce 190½ tbsp palm sugar 254 tbsp tamarind paste 127 tbsp peanut butter 381 tbsp peanuts, unsalted & roasted
Cut 203⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 762 tbsp paste Fry for 3-4 minutes then add 127 tsp cinammon, ground, 63½ tsp cumin, ground, 63½ 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 254 tbsp fish sauce Add 254 tbsp tamarind paste Add 190½ tbsp palm sugar Add 127 tbsp peanut butter Simmer for 1.5-2 hours Add 63½ kg small potatoes, peeled, 381 tbsp peanuts, unsalted & roasted and 127 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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