Prep: 15m
Cook: 3h
Serves: - 512 +
Ingredients
192 tbsp massaman curry paste 384 cm piece of ginger, minced 384 cloves garlic, minced 64 tbsp galangal paste 128 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:
102⅖ kg beef, e.g. chuck 64 tsp cinammon, ground 32 tsp cumin, ground 32 tsp coriander, ground 384 tbsp paste 64 litre coconut milk 64 large onion, wedged 32 kg small potatoes, peeled 128 tbsp fish sauce 96 tbsp palm sugar 128 tbsp tamarind paste 64 tbsp peanut butter 192 tbsp peanuts, unsalted & roasted
Cut 102⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 384 tbsp paste Fry for 3-4 minutes then add 64 tsp cinammon, ground, 32 tsp cumin, ground, 32 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 128 tbsp fish sauce Add 128 tbsp tamarind paste Add 96 tbsp palm sugar Add 64 tbsp peanut butter Simmer for 1.5-2 hours Add 32 kg small potatoes, peeled, 192 tbsp peanuts, unsalted & roasted and 64 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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