Prep: 15m
Cook: 3h
Serves: - 530 +
Ingredients
198¾ tbsp massaman curry paste 397½ cm piece of ginger, minced 397½ cloves garlic, minced 66¼ tbsp galangal paste 132½ 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:
106 kg beef, e.g. chuck 66¼ tsp cinammon, ground 33⅛ tsp cumin, ground 33⅛ tsp coriander, ground 397½ tbsp paste 66¼ litre coconut milk 66¼ large onion, wedged 33⅛ kg small potatoes, peeled 132½ tbsp fish sauce 99⅜ tbsp palm sugar 132½ tbsp tamarind paste 66¼ tbsp peanut butter 198¾ tbsp peanuts, unsalted & roasted
Cut 106 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 397½ tbsp paste Fry for 3-4 minutes then add 66¼ tsp cinammon, ground, 33⅛ tsp cumin, ground, 33⅛ 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 132½ tbsp fish sauce Add 132½ tbsp tamarind paste Add 99⅜ tbsp palm sugar Add 66¼ tbsp peanut butter Simmer for 1.5-2 hours Add 33⅛ kg small potatoes, peeled, 198¾ tbsp peanuts, unsalted & roasted and 66¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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