Prep: 15m
Cook: 3h
Serves: - 1024 +
Ingredients
384 tbsp massaman curry paste 768 cm piece of ginger, minced 768 cloves garlic, minced 128 tbsp galangal paste 256 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:
204⅘ kg beef, e.g. chuck 128 tsp cinammon, ground 64 tsp cumin, ground 64 tsp coriander, ground 768 tbsp paste 128 litre coconut milk 128 large onion, wedged 64 kg small potatoes, peeled 256 tbsp fish sauce 192 tbsp palm sugar 256 tbsp tamarind paste 128 tbsp peanut butter 384 tbsp peanuts, unsalted & roasted
Cut 204⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 768 tbsp paste Fry for 3-4 minutes then add 128 tsp cinammon, ground, 64 tsp cumin, ground, 64 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 256 tbsp fish sauce Add 256 tbsp tamarind paste Add 192 tbsp palm sugar Add 128 tbsp peanut butter Simmer for 1.5-2 hours Add 64 kg small potatoes, peeled, 384 tbsp peanuts, unsalted & roasted and 128 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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