Prep: 15m
Cook: 3h
Serves: - 1184 +
Ingredients
444 tbsp massaman curry paste 888 cm piece of ginger, minced 888 cloves garlic, minced 148 tbsp galangal paste 296 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:
236⅘ kg beef, e.g. chuck 148 tsp cinammon, ground 74 tsp cumin, ground 74 tsp coriander, ground 888 tbsp paste 148 litre coconut milk 148 large onion, wedged 74 kg small potatoes, peeled 296 tbsp fish sauce 222 tbsp palm sugar 296 tbsp tamarind paste 148 tbsp peanut butter 444 tbsp peanuts, unsalted & roasted
Cut 236⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 888 tbsp paste Fry for 3-4 minutes then add 148 tsp cinammon, ground, 74 tsp cumin, ground, 74 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 296 tbsp fish sauce Add 296 tbsp tamarind paste Add 222 tbsp palm sugar Add 148 tbsp peanut butter Simmer for 1.5-2 hours Add 74 kg small potatoes, peeled, 444 tbsp peanuts, unsalted & roasted and 148 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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