Prep: 15m
Cook: 3h
Serves: - 1248 +
Ingredients
468 tbsp massaman curry paste 936 cm piece of ginger, minced 936 cloves garlic, minced 156 tbsp galangal paste 312 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:
249⅗ kg beef, e.g. chuck 156 tsp cinammon, ground 78 tsp cumin, ground 78 tsp coriander, ground 936 tbsp paste 156 litre coconut milk 156 large onion, wedged 78 kg small potatoes, peeled 312 tbsp fish sauce 234 tbsp palm sugar 312 tbsp tamarind paste 156 tbsp peanut butter 468 tbsp peanuts, unsalted & roasted
Cut 249⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 936 tbsp paste Fry for 3-4 minutes then add 156 tsp cinammon, ground, 78 tsp cumin, ground, 78 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 312 tbsp fish sauce Add 312 tbsp tamarind paste Add 234 tbsp palm sugar Add 156 tbsp peanut butter Simmer for 1.5-2 hours Add 78 kg small potatoes, peeled, 468 tbsp peanuts, unsalted & roasted and 156 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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