Prep: 15m
Cook: 3h
Serves: - 528 +
Ingredients
198 tbsp massaman curry paste 396 cm piece of ginger, minced 396 cloves garlic, minced 66 tbsp galangal paste 132 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:
105⅗ kg beef, e.g. chuck 66 tsp cinammon, ground 33 tsp cumin, ground 33 tsp coriander, ground 396 tbsp paste 66 litre coconut milk 66 large onion, wedged 33 kg small potatoes, peeled 132 tbsp fish sauce 99 tbsp palm sugar 132 tbsp tamarind paste 66 tbsp peanut butter 198 tbsp peanuts, unsalted & roasted
Cut 105⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 396 tbsp paste Fry for 3-4 minutes then add 66 tsp cinammon, ground, 33 tsp cumin, ground, 33 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 132 tbsp fish sauce Add 132 tbsp tamarind paste Add 99 tbsp palm sugar Add 66 tbsp peanut butter Simmer for 1.5-2 hours Add 33 kg small potatoes, peeled, 198 tbsp peanuts, unsalted & roasted and 66 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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