Prep: 15m
Cook: 3h
Serves: - 1050 +
Ingredients
393¾ tbsp massaman curry paste 787½ cm piece of ginger, minced 787½ cloves garlic, minced 131¼ tbsp galangal paste 262½ 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:
210 kg beef, e.g. chuck 131¼ tsp cinammon, ground 65⅝ tsp cumin, ground 65⅝ tsp coriander, ground 787½ tbsp paste 131¼ litre coconut milk 131¼ large onion, wedged 65⅝ kg small potatoes, peeled 262½ tbsp fish sauce 196⅞ tbsp palm sugar 262½ tbsp tamarind paste 131¼ tbsp peanut butter 393¾ tbsp peanuts, unsalted & roasted
Cut 210 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 787½ tbsp paste Fry for 3-4 minutes then add 131¼ tsp cinammon, ground, 65⅝ tsp cumin, ground, 65⅝ 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 262½ tbsp fish sauce Add 262½ tbsp tamarind paste Add 196⅞ tbsp palm sugar Add 131¼ tbsp peanut butter Simmer for 1.5-2 hours Add 65⅝ kg small potatoes, peeled, 393¾ tbsp peanuts, unsalted & roasted and 131¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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