Prep: 15m
Cook: 3h
Serves: - 568 +
Ingredients
213 tbsp massaman curry paste 426 cm piece of ginger, minced 426 cloves garlic, minced 71 tbsp galangal paste 142 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:
113⅗ kg beef, e.g. chuck 71 tsp cinammon, ground 35½ tsp cumin, ground 35½ tsp coriander, ground 426 tbsp paste 71 litre coconut milk 71 large onion, wedged 35½ kg small potatoes, peeled 142 tbsp fish sauce 106½ tbsp palm sugar 142 tbsp tamarind paste 71 tbsp peanut butter 213 tbsp peanuts, unsalted & roasted
Cut 113⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 426 tbsp paste Fry for 3-4 minutes then add 71 tsp cinammon, ground, 35½ tsp cumin, ground, 35½ 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 142 tbsp fish sauce Add 142 tbsp tamarind paste Add 106½ tbsp palm sugar Add 71 tbsp peanut butter Simmer for 1.5-2 hours Add 35½ kg small potatoes, peeled, 213 tbsp peanuts, unsalted & roasted and 71 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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