Prep: 15m
Cook: 3h
Serves: - 612 +
Ingredients
229½ tbsp massaman curry paste 459 cm piece of ginger, minced 459 cloves garlic, minced 76½ tbsp galangal paste 153 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:
122⅖ kg beef, e.g. chuck 76½ tsp cinammon, ground 38¼ tsp cumin, ground 38¼ tsp coriander, ground 459 tbsp paste 76½ litre coconut milk 76½ large onion, wedged 38¼ kg small potatoes, peeled 153 tbsp fish sauce 114¾ tbsp palm sugar 153 tbsp tamarind paste 76½ tbsp peanut butter 229½ tbsp peanuts, unsalted & roasted
Cut 122⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 459 tbsp paste Fry for 3-4 minutes then add 76½ tsp cinammon, ground, 38¼ tsp cumin, ground, 38¼ 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 153 tbsp fish sauce Add 153 tbsp tamarind paste Add 114¾ tbsp palm sugar Add 76½ tbsp peanut butter Simmer for 1.5-2 hours Add 38¼ kg small potatoes, peeled, 229½ tbsp peanuts, unsalted & roasted and 76½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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