Prep: 15m
Cook: 3h
Serves: - 1180 +
Ingredients
442½ tbsp massaman curry paste 885 cm piece of ginger, minced 885 cloves garlic, minced 147½ tbsp galangal paste 295 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:
236 kg beef, e.g. chuck 147½ tsp cinammon, ground 73¾ tsp cumin, ground 73¾ tsp coriander, ground 885 tbsp paste 147½ litre coconut milk 147½ large onion, wedged 73¾ kg small potatoes, peeled 295 tbsp fish sauce 221¼ tbsp palm sugar 295 tbsp tamarind paste 147½ tbsp peanut butter 442½ tbsp peanuts, unsalted & roasted
Cut 236 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 885 tbsp paste Fry for 3-4 minutes then add 147½ tsp cinammon, ground, 73¾ tsp cumin, ground, 73¾ 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 295 tbsp fish sauce Add 295 tbsp tamarind paste Add 221¼ tbsp palm sugar Add 147½ tbsp peanut butter Simmer for 1.5-2 hours Add 73¾ kg small potatoes, peeled, 442½ tbsp peanuts, unsalted & roasted and 147½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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