Prep: 15m
Cook: 3h
Serves: - 575 +
Ingredients
215⅝ tbsp massaman curry paste 431¼ cm piece of ginger, minced 431¼ cloves garlic, minced 71⅞ tbsp galangal paste 143¾ 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:
115 kg beef, e.g. chuck 71⅞ tsp cinammon, ground 35 15/16 tsp cumin, ground 35 15/16 tsp coriander, ground 431¼ tbsp paste 71⅞ litre coconut milk 71⅞ large onion, wedged 35 15/16 kg small potatoes, peeled 143¾ tbsp fish sauce 107 13/16 tbsp palm sugar 143¾ tbsp tamarind paste 71⅞ tbsp peanut butter 215⅝ tbsp peanuts, unsalted & roasted
Cut 115 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 431¼ tbsp paste Fry for 3-4 minutes then add 71⅞ tsp cinammon, ground, 35 15/16 tsp cumin, ground, 35 15/16 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 143¾ tbsp fish sauce Add 143¾ tbsp tamarind paste Add 107 13/16 tbsp palm sugar Add 71⅞ tbsp peanut butter Simmer for 1.5-2 hours Add 35 15/16 kg small potatoes, peeled, 215⅝ tbsp peanuts, unsalted & roasted and 71⅞ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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