Prep: 15m
Cook: 3h
Serves: - 620 +
Ingredients
232½ tbsp massaman curry paste 465 cm piece of ginger, minced 465 cloves garlic, minced 77½ tbsp galangal paste 155 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:
124 kg beef, e.g. chuck 77½ tsp cinammon, ground 38¾ tsp cumin, ground 38¾ tsp coriander, ground 465 tbsp paste 77½ litre coconut milk 77½ large onion, wedged 38¾ kg small potatoes, peeled 155 tbsp fish sauce 116¼ tbsp palm sugar 155 tbsp tamarind paste 77½ tbsp peanut butter 232½ tbsp peanuts, unsalted & roasted
Cut 124 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 465 tbsp paste Fry for 3-4 minutes then add 77½ tsp cinammon, ground, 38¾ tsp cumin, ground, 38¾ 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 155 tbsp fish sauce Add 155 tbsp tamarind paste Add 116¼ tbsp palm sugar Add 77½ tbsp peanut butter Simmer for 1.5-2 hours Add 38¾ kg small potatoes, peeled, 232½ tbsp peanuts, unsalted & roasted and 77½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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