Prep: 15m
Cook: 3h
Serves: - 544 +
Ingredients
204 tbsp massaman curry paste 408 cm piece of ginger, minced 408 cloves garlic, minced 68 tbsp galangal paste 136 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:
108⅘ kg beef, e.g. chuck 68 tsp cinammon, ground 34 tsp cumin, ground 34 tsp coriander, ground 408 tbsp paste 68 litre coconut milk 68 large onion, wedged 34 kg small potatoes, peeled 136 tbsp fish sauce 102 tbsp palm sugar 136 tbsp tamarind paste 68 tbsp peanut butter 204 tbsp peanuts, unsalted & roasted
Cut 108⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 408 tbsp paste Fry for 3-4 minutes then add 68 tsp cinammon, ground, 34 tsp cumin, ground, 34 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 136 tbsp fish sauce Add 136 tbsp tamarind paste Add 102 tbsp palm sugar Add 68 tbsp peanut butter Simmer for 1.5-2 hours Add 34 kg small potatoes, peeled, 204 tbsp peanuts, unsalted & roasted and 68 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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