Prep: 15m
Cook: 3h
Serves: - 1056 +
Ingredients
396 tbsp massaman curry paste 792 cm piece of ginger, minced 792 cloves garlic, minced 132 tbsp galangal paste 264 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:
211⅕ kg beef, e.g. chuck 132 tsp cinammon, ground 66 tsp cumin, ground 66 tsp coriander, ground 792 tbsp paste 132 litre coconut milk 132 large onion, wedged 66 kg small potatoes, peeled 264 tbsp fish sauce 198 tbsp palm sugar 264 tbsp tamarind paste 132 tbsp peanut butter 396 tbsp peanuts, unsalted & roasted
Cut 211⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 792 tbsp paste Fry for 3-4 minutes then add 132 tsp cinammon, ground, 66 tsp cumin, ground, 66 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 264 tbsp fish sauce Add 264 tbsp tamarind paste Add 198 tbsp palm sugar Add 132 tbsp peanut butter Simmer for 1.5-2 hours Add 66 kg small potatoes, peeled, 396 tbsp peanuts, unsalted & roasted and 132 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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