Prep: 15m
Cook: 3h
Serves: - 1160 +
Ingredients
435 tbsp massaman curry paste 870 cm piece of ginger, minced 870 cloves garlic, minced 145 tbsp galangal paste 290 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:
232 kg beef, e.g. chuck 145 tsp cinammon, ground 72½ tsp cumin, ground 72½ tsp coriander, ground 870 tbsp paste 145 litre coconut milk 145 large onion, wedged 72½ kg small potatoes, peeled 290 tbsp fish sauce 217½ tbsp palm sugar 290 tbsp tamarind paste 145 tbsp peanut butter 435 tbsp peanuts, unsalted & roasted
Cut 232 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 870 tbsp paste Fry for 3-4 minutes then add 145 tsp cinammon, ground, 72½ tsp cumin, ground, 72½ 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 290 tbsp fish sauce Add 290 tbsp tamarind paste Add 217½ tbsp palm sugar Add 145 tbsp peanut butter Simmer for 1.5-2 hours Add 72½ kg small potatoes, peeled, 435 tbsp peanuts, unsalted & roasted and 145 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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