Prep: 15m
Cook: 3h
Serves: - 570 +
Ingredients
213¾ tbsp massaman curry paste 427½ cm piece of ginger, minced 427½ cloves garlic, minced 71¼ tbsp galangal paste 142½ 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:
114 kg beef, e.g. chuck 71¼ tsp cinammon, ground 35⅝ tsp cumin, ground 35⅝ tsp coriander, ground 427½ tbsp paste 71¼ litre coconut milk 71¼ large onion, wedged 35⅝ kg small potatoes, peeled 142½ tbsp fish sauce 106⅞ tbsp palm sugar 142½ tbsp tamarind paste 71¼ tbsp peanut butter 213¾ tbsp peanuts, unsalted & roasted
Cut 114 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 427½ tbsp paste Fry for 3-4 minutes then add 71¼ tsp cinammon, ground, 35⅝ tsp cumin, ground, 35⅝ 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 142½ tbsp fish sauce Add 142½ tbsp tamarind paste Add 106⅞ tbsp palm sugar Add 71¼ tbsp peanut butter Simmer for 1.5-2 hours Add 35⅝ kg small potatoes, peeled, 213¾ tbsp peanuts, unsalted & roasted and 71¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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