Prep: 15m
Cook: 3h
Serves: - 1140 +
Ingredients
427½ tbsp massaman curry paste 855 cm piece of ginger, minced 855 cloves garlic, minced 142½ tbsp galangal paste 285 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:
228 kg beef, e.g. chuck 142½ tsp cinammon, ground 71¼ tsp cumin, ground 71¼ tsp coriander, ground 855 tbsp paste 142½ litre coconut milk 142½ large onion, wedged 71¼ kg small potatoes, peeled 285 tbsp fish sauce 213¾ tbsp palm sugar 285 tbsp tamarind paste 142½ tbsp peanut butter 427½ tbsp peanuts, unsalted & roasted
Cut 228 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 855 tbsp paste Fry for 3-4 minutes then add 142½ tsp cinammon, ground, 71¼ tsp cumin, ground, 71¼ 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 285 tbsp fish sauce Add 285 tbsp tamarind paste Add 213¾ tbsp palm sugar Add 142½ tbsp peanut butter Simmer for 1.5-2 hours Add 71¼ kg small potatoes, peeled, 427½ tbsp peanuts, unsalted & roasted and 142½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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