Prep: 15m
Cook: 3h
Serves: - 1152 +
Ingredients
432 tbsp massaman curry paste 864 cm piece of ginger, minced 864 cloves garlic, minced 144 tbsp galangal paste 288 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:
230⅖ kg beef, e.g. chuck 144 tsp cinammon, ground 72 tsp cumin, ground 72 tsp coriander, ground 864 tbsp paste 144 litre coconut milk 144 large onion, wedged 72 kg small potatoes, peeled 288 tbsp fish sauce 216 tbsp palm sugar 288 tbsp tamarind paste 144 tbsp peanut butter 432 tbsp peanuts, unsalted & roasted
Cut 230⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 864 tbsp paste Fry for 3-4 minutes then add 144 tsp cinammon, ground, 72 tsp cumin, ground, 72 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 288 tbsp fish sauce Add 288 tbsp tamarind paste Add 216 tbsp palm sugar Add 144 tbsp peanut butter Simmer for 1.5-2 hours Add 72 kg small potatoes, peeled, 432 tbsp peanuts, unsalted & roasted and 144 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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