Prep: 15m
Cook: 3h
Serves: - 1232 +
Ingredients
462 tbsp massaman curry paste 924 cm piece of ginger, minced 924 cloves garlic, minced 154 tbsp galangal paste 308 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:
246⅖ kg beef, e.g. chuck 154 tsp cinammon, ground 77 tsp cumin, ground 77 tsp coriander, ground 924 tbsp paste 154 litre coconut milk 154 large onion, wedged 77 kg small potatoes, peeled 308 tbsp fish sauce 231 tbsp palm sugar 308 tbsp tamarind paste 154 tbsp peanut butter 462 tbsp peanuts, unsalted & roasted
Cut 246⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 924 tbsp paste Fry for 3-4 minutes then add 154 tsp cinammon, ground, 77 tsp cumin, ground, 77 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 308 tbsp fish sauce Add 308 tbsp tamarind paste Add 231 tbsp palm sugar Add 154 tbsp peanut butter Simmer for 1.5-2 hours Add 77 kg small potatoes, peeled, 462 tbsp peanuts, unsalted & roasted and 154 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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