Prep: 15m
Cook: 3h
Serves: - 1264 +
Ingredients
474 tbsp massaman curry paste 948 cm piece of ginger, minced 948 cloves garlic, minced 158 tbsp galangal paste 316 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:
252⅘ kg beef, e.g. chuck 158 tsp cinammon, ground 79 tsp cumin, ground 79 tsp coriander, ground 948 tbsp paste 158 litre coconut milk 158 large onion, wedged 79 kg small potatoes, peeled 316 tbsp fish sauce 237 tbsp palm sugar 316 tbsp tamarind paste 158 tbsp peanut butter 474 tbsp peanuts, unsalted & roasted
Cut 252⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 948 tbsp paste Fry for 3-4 minutes then add 158 tsp cinammon, ground, 79 tsp cumin, ground, 79 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 316 tbsp fish sauce Add 316 tbsp tamarind paste Add 237 tbsp palm sugar Add 158 tbsp peanut butter Simmer for 1.5-2 hours Add 79 kg small potatoes, peeled, 474 tbsp peanuts, unsalted & roasted and 158 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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