Prep: 15m
Cook: 3h
Serves: - 1020 +
Ingredients
382½ tbsp massaman curry paste 765 cm piece of ginger, minced 765 cloves garlic, minced 127½ tbsp galangal paste 255 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:
204 kg beef, e.g. chuck 127½ tsp cinammon, ground 63¾ tsp cumin, ground 63¾ tsp coriander, ground 765 tbsp paste 127½ litre coconut milk 127½ large onion, wedged 63¾ kg small potatoes, peeled 255 tbsp fish sauce 191¼ tbsp palm sugar 255 tbsp tamarind paste 127½ tbsp peanut butter 382½ tbsp peanuts, unsalted & roasted
Cut 204 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 765 tbsp paste Fry for 3-4 minutes then add 127½ tsp cinammon, ground, 63¾ tsp cumin, ground, 63¾ 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 255 tbsp fish sauce Add 255 tbsp tamarind paste Add 191¼ tbsp palm sugar Add 127½ tbsp peanut butter Simmer for 1.5-2 hours Add 63¾ kg small potatoes, peeled, 382½ tbsp peanuts, unsalted & roasted and 127½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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