Prep: 15m
Cook: 3h
Serves: - 1176 +
Ingredients
441 tbsp massaman curry paste 882 cm piece of ginger, minced 882 cloves garlic, minced 147 tbsp galangal paste 294 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:
235⅕ kg beef, e.g. chuck 147 tsp cinammon, ground 73½ tsp cumin, ground 73½ tsp coriander, ground 882 tbsp paste 147 litre coconut milk 147 large onion, wedged 73½ kg small potatoes, peeled 294 tbsp fish sauce 220½ tbsp palm sugar 294 tbsp tamarind paste 147 tbsp peanut butter 441 tbsp peanuts, unsalted & roasted
Cut 235⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 882 tbsp paste Fry for 3-4 minutes then add 147 tsp cinammon, ground, 73½ tsp cumin, ground, 73½ 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 294 tbsp fish sauce Add 294 tbsp tamarind paste Add 220½ tbsp palm sugar Add 147 tbsp peanut butter Simmer for 1.5-2 hours Add 73½ kg small potatoes, peeled, 441 tbsp peanuts, unsalted & roasted and 147 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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