Prep: 15m
Cook: 3h
Serves: - 610 +
Ingredients
228¾ tbsp massaman curry paste 457½ cm piece of ginger, minced 457½ cloves garlic, minced 76¼ tbsp galangal paste 152½ 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:
122 kg beef, e.g. chuck 76¼ tsp cinammon, ground 38⅛ tsp cumin, ground 38⅛ tsp coriander, ground 457½ tbsp paste 76¼ litre coconut milk 76¼ large onion, wedged 38⅛ kg small potatoes, peeled 152½ tbsp fish sauce 114⅜ tbsp palm sugar 152½ tbsp tamarind paste 76¼ tbsp peanut butter 228¾ tbsp peanuts, unsalted & roasted
Cut 122 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 457½ tbsp paste Fry for 3-4 minutes then add 76¼ tsp cinammon, ground, 38⅛ tsp cumin, ground, 38⅛ 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 152½ tbsp fish sauce Add 152½ tbsp tamarind paste Add 114⅜ tbsp palm sugar Add 76¼ tbsp peanut butter Simmer for 1.5-2 hours Add 38⅛ kg small potatoes, peeled, 228¾ tbsp peanuts, unsalted & roasted and 76¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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