Prep: 15m
Cook: 3h
Serves: - 1128 +
Ingredients
423 tbsp massaman curry paste 846 cm piece of ginger, minced 846 cloves garlic, minced 141 tbsp galangal paste 282 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:
225⅗ kg beef, e.g. chuck 141 tsp cinammon, ground 70½ tsp cumin, ground 70½ tsp coriander, ground 846 tbsp paste 141 litre coconut milk 141 large onion, wedged 70½ kg small potatoes, peeled 282 tbsp fish sauce 211½ tbsp palm sugar 282 tbsp tamarind paste 141 tbsp peanut butter 423 tbsp peanuts, unsalted & roasted
Cut 225⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 846 tbsp paste Fry for 3-4 minutes then add 141 tsp cinammon, ground, 70½ tsp cumin, ground, 70½ 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 282 tbsp fish sauce Add 282 tbsp tamarind paste Add 211½ tbsp palm sugar Add 141 tbsp peanut butter Simmer for 1.5-2 hours Add 70½ kg small potatoes, peeled, 423 tbsp peanuts, unsalted & roasted and 141 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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