Prep: 15m
Cook: 3h
Serves: - 1150 +
Ingredients
431¼ tbsp massaman curry paste 862½ cm piece of ginger, minced 862½ cloves garlic, minced 143¾ tbsp galangal paste 287½ 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:
230 kg beef, e.g. chuck 143¾ tsp cinammon, ground 71⅞ tsp cumin, ground 71⅞ tsp coriander, ground 862½ tbsp paste 143¾ litre coconut milk 143¾ large onion, wedged 71⅞ kg small potatoes, peeled 287½ tbsp fish sauce 215⅝ tbsp palm sugar 287½ tbsp tamarind paste 143¾ tbsp peanut butter 431¼ tbsp peanuts, unsalted & roasted
Cut 230 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 862½ tbsp paste Fry for 3-4 minutes then add 143¾ tsp cinammon, ground, 71⅞ tsp cumin, ground, 71⅞ 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 287½ tbsp fish sauce Add 287½ tbsp tamarind paste Add 215⅝ tbsp palm sugar Add 143¾ tbsp peanut butter Simmer for 1.5-2 hours Add 71⅞ kg small potatoes, peeled, 431¼ tbsp peanuts, unsalted & roasted and 143¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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