Prep: 15m
Cook: 3h
Serves: - 510 +
Ingredients
191¼ tbsp massaman curry paste 382½ cm piece of ginger, minced 382½ cloves garlic, minced 63¾ tbsp galangal paste 127½ 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:
102 kg beef, e.g. chuck 63¾ tsp cinammon, ground 31⅞ tsp cumin, ground 31⅞ tsp coriander, ground 382½ tbsp paste 63¾ litre coconut milk 63¾ large onion, wedged 31⅞ kg small potatoes, peeled 127½ tbsp fish sauce 95⅝ tbsp palm sugar 127½ tbsp tamarind paste 63¾ tbsp peanut butter 191¼ tbsp peanuts, unsalted & roasted
Cut 102 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 382½ tbsp paste Fry for 3-4 minutes then add 63¾ tsp cinammon, ground, 31⅞ tsp cumin, ground, 31⅞ 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 127½ tbsp fish sauce Add 127½ tbsp tamarind paste Add 95⅝ tbsp palm sugar Add 63¾ tbsp peanut butter Simmer for 1.5-2 hours Add 31⅞ kg small potatoes, peeled, 191¼ tbsp peanuts, unsalted & roasted and 63¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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