Prep: 15m
Cook: 3h
Serves: - 608 +
Ingredients
228 tbsp massaman curry paste 456 cm piece of ginger, minced 456 cloves garlic, minced 76 tbsp galangal paste 152 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:
121⅗ kg beef, e.g. chuck 76 tsp cinammon, ground 38 tsp cumin, ground 38 tsp coriander, ground 456 tbsp paste 76 litre coconut milk 76 large onion, wedged 38 kg small potatoes, peeled 152 tbsp fish sauce 114 tbsp palm sugar 152 tbsp tamarind paste 76 tbsp peanut butter 228 tbsp peanuts, unsalted & roasted
Cut 121⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 456 tbsp paste Fry for 3-4 minutes then add 76 tsp cinammon, ground, 38 tsp cumin, ground, 38 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 152 tbsp fish sauce Add 152 tbsp tamarind paste Add 114 tbsp palm sugar Add 76 tbsp peanut butter Simmer for 1.5-2 hours Add 38 kg small potatoes, peeled, 228 tbsp peanuts, unsalted & roasted and 76 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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