Prep: 15m
Cook: 3h
Serves: - 1100 +
Ingredients
412½ tbsp massaman curry paste 825 cm piece of ginger, minced 825 cloves garlic, minced 137½ tbsp galangal paste 275 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:
220 kg beef, e.g. chuck 137½ tsp cinammon, ground 68¾ tsp cumin, ground 68¾ tsp coriander, ground 825 tbsp paste 137½ litre coconut milk 137½ large onion, wedged 68¾ kg small potatoes, peeled 275 tbsp fish sauce 206¼ tbsp palm sugar 275 tbsp tamarind paste 137½ tbsp peanut butter 412½ tbsp peanuts, unsalted & roasted
Cut 220 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 825 tbsp paste Fry for 3-4 minutes then add 137½ tsp cinammon, ground, 68¾ tsp cumin, ground, 68¾ 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 275 tbsp fish sauce Add 275 tbsp tamarind paste Add 206¼ tbsp palm sugar Add 137½ tbsp peanut butter Simmer for 1.5-2 hours Add 68¾ kg small potatoes, peeled, 412½ tbsp peanuts, unsalted & roasted and 137½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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