Prep: 15m
Cook: 3h
Serves: - 616 +
Ingredients
231 tbsp massaman curry paste 462 cm piece of ginger, minced 462 cloves garlic, minced 77 tbsp galangal paste 154 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:
123⅕ kg beef, e.g. chuck 77 tsp cinammon, ground 38½ tsp cumin, ground 38½ tsp coriander, ground 462 tbsp paste 77 litre coconut milk 77 large onion, wedged 38½ kg small potatoes, peeled 154 tbsp fish sauce 115½ tbsp palm sugar 154 tbsp tamarind paste 77 tbsp peanut butter 231 tbsp peanuts, unsalted & roasted
Cut 123⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 462 tbsp paste Fry for 3-4 minutes then add 77 tsp cinammon, ground, 38½ tsp cumin, ground, 38½ 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 154 tbsp fish sauce Add 154 tbsp tamarind paste Add 115½ tbsp palm sugar Add 77 tbsp peanut butter Simmer for 1.5-2 hours Add 38½ kg small potatoes, peeled, 231 tbsp peanuts, unsalted & roasted and 77 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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