Prep: 15m
Cook: 3h
Serves: - 536 +
Ingredients
201 tbsp massaman curry paste 402 cm piece of ginger, minced 402 cloves garlic, minced 67 tbsp galangal paste 134 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:
107⅕ kg beef, e.g. chuck 67 tsp cinammon, ground 33½ tsp cumin, ground 33½ tsp coriander, ground 402 tbsp paste 67 litre coconut milk 67 large onion, wedged 33½ kg small potatoes, peeled 134 tbsp fish sauce 100½ tbsp palm sugar 134 tbsp tamarind paste 67 tbsp peanut butter 201 tbsp peanuts, unsalted & roasted
Cut 107⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 402 tbsp paste Fry for 3-4 minutes then add 67 tsp cinammon, ground, 33½ tsp cumin, ground, 33½ 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 134 tbsp fish sauce Add 134 tbsp tamarind paste Add 100½ tbsp palm sugar Add 67 tbsp peanut butter Simmer for 1.5-2 hours Add 33½ kg small potatoes, peeled, 201 tbsp peanuts, unsalted & roasted and 67 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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