Prep: 15m
Cook: 3h
Serves: - 580 +
Ingredients
217½ tbsp massaman curry paste 435 cm piece of ginger, minced 435 cloves garlic, minced 72½ tbsp galangal paste 145 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:
116 kg beef, e.g. chuck 72½ tsp cinammon, ground 36¼ tsp cumin, ground 36¼ tsp coriander, ground 435 tbsp paste 72½ litre coconut milk 72½ large onion, wedged 36¼ kg small potatoes, peeled 145 tbsp fish sauce 108¾ tbsp palm sugar 145 tbsp tamarind paste 72½ tbsp peanut butter 217½ tbsp peanuts, unsalted & roasted
Cut 116 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 435 tbsp paste Fry for 3-4 minutes then add 72½ tsp cinammon, ground, 36¼ tsp cumin, ground, 36¼ 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 145 tbsp fish sauce Add 145 tbsp tamarind paste Add 108¾ tbsp palm sugar Add 72½ tbsp peanut butter Simmer for 1.5-2 hours Add 36¼ kg small potatoes, peeled, 217½ tbsp peanuts, unsalted & roasted and 72½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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