Prep: 15m
Cook: 3h
Serves: - 584 +
Ingredients
219 tbsp massaman curry paste 438 cm piece of ginger, minced 438 cloves garlic, minced 73 tbsp galangal paste 146 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:
116⅘ kg beef, e.g. chuck 73 tsp cinammon, ground 36½ tsp cumin, ground 36½ tsp coriander, ground 438 tbsp paste 73 litre coconut milk 73 large onion, wedged 36½ kg small potatoes, peeled 146 tbsp fish sauce 109½ tbsp palm sugar 146 tbsp tamarind paste 73 tbsp peanut butter 219 tbsp peanuts, unsalted & roasted
Cut 116⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 438 tbsp paste Fry for 3-4 minutes then add 73 tsp cinammon, ground, 36½ tsp cumin, ground, 36½ 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 146 tbsp fish sauce Add 146 tbsp tamarind paste Add 109½ tbsp palm sugar Add 73 tbsp peanut butter Simmer for 1.5-2 hours Add 36½ kg small potatoes, peeled, 219 tbsp peanuts, unsalted & roasted and 73 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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