Prep: 15m
Cook: 3h
Serves: - 1136 +
Ingredients
426 tbsp massaman curry paste 852 cm piece of ginger, minced 852 cloves garlic, minced 142 tbsp galangal paste 284 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:
227⅕ kg beef, e.g. chuck 142 tsp cinammon, ground 71 tsp cumin, ground 71 tsp coriander, ground 852 tbsp paste 142 litre coconut milk 142 large onion, wedged 71 kg small potatoes, peeled 284 tbsp fish sauce 213 tbsp palm sugar 284 tbsp tamarind paste 142 tbsp peanut butter 426 tbsp peanuts, unsalted & roasted
Cut 227⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 852 tbsp paste Fry for 3-4 minutes then add 142 tsp cinammon, ground, 71 tsp cumin, ground, 71 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 284 tbsp fish sauce Add 284 tbsp tamarind paste Add 213 tbsp palm sugar Add 142 tbsp peanut butter Simmer for 1.5-2 hours Add 71 kg small potatoes, peeled, 426 tbsp peanuts, unsalted & roasted and 142 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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