Prep: 15m
Cook: 3h
Serves: - 590 +
Ingredients
221¼ tbsp massaman curry paste 442½ cm piece of ginger, minced 442½ cloves garlic, minced 73¾ tbsp galangal paste 147½ 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:
118 kg beef, e.g. chuck 73¾ tsp cinammon, ground 36⅞ tsp cumin, ground 36⅞ tsp coriander, ground 442½ tbsp paste 73¾ litre coconut milk 73¾ large onion, wedged 36⅞ kg small potatoes, peeled 147½ tbsp fish sauce 110⅝ tbsp palm sugar 147½ tbsp tamarind paste 73¾ tbsp peanut butter 221¼ tbsp peanuts, unsalted & roasted
Cut 118 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 442½ tbsp paste Fry for 3-4 minutes then add 73¾ tsp cinammon, ground, 36⅞ tsp cumin, ground, 36⅞ 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 147½ tbsp fish sauce Add 147½ tbsp tamarind paste Add 110⅝ tbsp palm sugar Add 73¾ tbsp peanut butter Simmer for 1.5-2 hours Add 36⅞ kg small potatoes, peeled, 221¼ tbsp peanuts, unsalted & roasted and 73¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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