Prep: 15m
Cook: 3h
Serves: - 592 +
Ingredients
222 tbsp massaman curry paste 444 cm piece of ginger, minced 444 cloves garlic, minced 74 tbsp galangal paste 148 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:
118⅖ kg beef, e.g. chuck 74 tsp cinammon, ground 37 tsp cumin, ground 37 tsp coriander, ground 444 tbsp paste 74 litre coconut milk 74 large onion, wedged 37 kg small potatoes, peeled 148 tbsp fish sauce 111 tbsp palm sugar 148 tbsp tamarind paste 74 tbsp peanut butter 222 tbsp peanuts, unsalted & roasted
Cut 118⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 444 tbsp paste Fry for 3-4 minutes then add 74 tsp cinammon, ground, 37 tsp cumin, ground, 37 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 148 tbsp fish sauce Add 148 tbsp tamarind paste Add 111 tbsp palm sugar Add 74 tbsp peanut butter Simmer for 1.5-2 hours Add 37 kg small potatoes, peeled, 222 tbsp peanuts, unsalted & roasted and 74 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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