Prep: 15m
Cook: 3h
Serves: - 1250 +
Ingredients
468¾ tbsp massaman curry paste 937½ cm piece of ginger, minced 937½ cloves garlic, minced 156¼ tbsp galangal paste 312½ 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:
250 kg beef, e.g. chuck 156¼ tsp cinammon, ground 78⅛ tsp cumin, ground 78⅛ tsp coriander, ground 937½ tbsp paste 156¼ litre coconut milk 156¼ large onion, wedged 78⅛ kg small potatoes, peeled 312½ tbsp fish sauce 234⅜ tbsp palm sugar 312½ tbsp tamarind paste 156¼ tbsp peanut butter 468¾ tbsp peanuts, unsalted & roasted
Cut 250 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 937½ tbsp paste Fry for 3-4 minutes then add 156¼ tsp cinammon, ground, 78⅛ tsp cumin, ground, 78⅛ 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 312½ tbsp fish sauce Add 312½ tbsp tamarind paste Add 234⅜ tbsp palm sugar Add 156¼ tbsp peanut butter Simmer for 1.5-2 hours Add 78⅛ kg small potatoes, peeled, 468¾ tbsp peanuts, unsalted & roasted and 156¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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