Prep: 15m
Cook: 3h
Serves: - 1260 +
Ingredients
472½ tbsp massaman curry paste 945 cm piece of ginger, minced 945 cloves garlic, minced 157½ tbsp galangal paste 315 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:
252 kg beef, e.g. chuck 157½ tsp cinammon, ground 78¾ tsp cumin, ground 78¾ tsp coriander, ground 945 tbsp paste 157½ litre coconut milk 157½ large onion, wedged 78¾ kg small potatoes, peeled 315 tbsp fish sauce 236¼ tbsp palm sugar 315 tbsp tamarind paste 157½ tbsp peanut butter 472½ tbsp peanuts, unsalted & roasted
Cut 252 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 945 tbsp paste Fry for 3-4 minutes then add 157½ tsp cinammon, ground, 78¾ tsp cumin, ground, 78¾ 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 315 tbsp fish sauce Add 315 tbsp tamarind paste Add 236¼ tbsp palm sugar Add 157½ tbsp peanut butter Simmer for 1.5-2 hours Add 78¾ kg small potatoes, peeled, 472½ tbsp peanuts, unsalted & roasted and 157½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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