Prep: 15m
Cook: 3h
Serves: - 1220 +
Ingredients
457½ tbsp massaman curry paste 915 cm piece of ginger, minced 915 cloves garlic, minced 152½ tbsp galangal paste 305 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:
244 kg beef, e.g. chuck 152½ tsp cinammon, ground 76¼ tsp cumin, ground 76¼ tsp coriander, ground 915 tbsp paste 152½ litre coconut milk 152½ large onion, wedged 76¼ kg small potatoes, peeled 305 tbsp fish sauce 228¾ tbsp palm sugar 305 tbsp tamarind paste 152½ tbsp peanut butter 457½ tbsp peanuts, unsalted & roasted
Cut 244 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 915 tbsp paste Fry for 3-4 minutes then add 152½ tsp cinammon, ground, 76¼ tsp cumin, ground, 76¼ 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 305 tbsp fish sauce Add 305 tbsp tamarind paste Add 228¾ tbsp palm sugar Add 152½ tbsp peanut butter Simmer for 1.5-2 hours Add 76¼ kg small potatoes, peeled, 457½ tbsp peanuts, unsalted & roasted and 152½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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