Prep: 15m
Cook: 3h
Serves: - 624 +
Ingredients
234 tbsp massaman curry paste 468 cm piece of ginger, minced 468 cloves garlic, minced 78 tbsp galangal paste 156 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:
124⅘ kg beef, e.g. chuck 78 tsp cinammon, ground 39 tsp cumin, ground 39 tsp coriander, ground 468 tbsp paste 78 litre coconut milk 78 large onion, wedged 39 kg small potatoes, peeled 156 tbsp fish sauce 117 tbsp palm sugar 156 tbsp tamarind paste 78 tbsp peanut butter 234 tbsp peanuts, unsalted & roasted
Cut 124⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 468 tbsp paste Fry for 3-4 minutes then add 78 tsp cinammon, ground, 39 tsp cumin, ground, 39 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 156 tbsp fish sauce Add 156 tbsp tamarind paste Add 117 tbsp palm sugar Add 78 tbsp peanut butter Simmer for 1.5-2 hours Add 39 kg small potatoes, peeled, 234 tbsp peanuts, unsalted & roasted and 78 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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