Prep: 15m
Cook: 3h
Serves: - 1168 +
Ingredients
438 tbsp massaman curry paste 876 cm piece of ginger, minced 876 cloves garlic, minced 146 tbsp galangal paste 292 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:
233⅗ kg beef, e.g. chuck 146 tsp cinammon, ground 73 tsp cumin, ground 73 tsp coriander, ground 876 tbsp paste 146 litre coconut milk 146 large onion, wedged 73 kg small potatoes, peeled 292 tbsp fish sauce 219 tbsp palm sugar 292 tbsp tamarind paste 146 tbsp peanut butter 438 tbsp peanuts, unsalted & roasted
Cut 233⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 876 tbsp paste Fry for 3-4 minutes then add 146 tsp cinammon, ground, 73 tsp cumin, ground, 73 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 292 tbsp fish sauce Add 292 tbsp tamarind paste Add 219 tbsp palm sugar Add 146 tbsp peanut butter Simmer for 1.5-2 hours Add 73 kg small potatoes, peeled, 438 tbsp peanuts, unsalted & roasted and 146 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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