Prep: 15m
Cook: 3h
Serves: - 1104 +
Ingredients
414 tbsp massaman curry paste 828 cm piece of ginger, minced 828 cloves garlic, minced 138 tbsp galangal paste 276 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:
220⅘ kg beef, e.g. chuck 138 tsp cinammon, ground 69 tsp cumin, ground 69 tsp coriander, ground 828 tbsp paste 138 litre coconut milk 138 large onion, wedged 69 kg small potatoes, peeled 276 tbsp fish sauce 207 tbsp palm sugar 276 tbsp tamarind paste 138 tbsp peanut butter 414 tbsp peanuts, unsalted & roasted
Cut 220⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 828 tbsp paste Fry for 3-4 minutes then add 138 tsp cinammon, ground, 69 tsp cumin, ground, 69 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 276 tbsp fish sauce Add 276 tbsp tamarind paste Add 207 tbsp palm sugar Add 138 tbsp peanut butter Simmer for 1.5-2 hours Add 69 kg small potatoes, peeled, 414 tbsp peanuts, unsalted & roasted and 138 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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