Prep: 15m
Cook: 3h
Serves: - 625 +
Ingredients
234⅜ tbsp massaman curry paste 468¾ cm piece of ginger, minced 468¾ cloves garlic, minced 78⅛ tbsp galangal paste 156¼ 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:
125 kg beef, e.g. chuck 78⅛ tsp cinammon, ground 39 1/16 tsp cumin, ground 39 1/16 tsp coriander, ground 468¾ tbsp paste 78⅛ litre coconut milk 78⅛ large onion, wedged 39 1/16 kg small potatoes, peeled 156¼ tbsp fish sauce 117 3/16 tbsp palm sugar 156¼ tbsp tamarind paste 78⅛ tbsp peanut butter 234⅜ tbsp peanuts, unsalted & roasted
Cut 125 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 468¾ tbsp paste Fry for 3-4 minutes then add 78⅛ tsp cinammon, ground, 39 1/16 tsp cumin, ground, 39 1/16 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 156¼ tbsp fish sauce Add 156¼ tbsp tamarind paste Add 117 3/16 tbsp palm sugar Add 78⅛ tbsp peanut butter Simmer for 1.5-2 hours Add 39 1/16 kg small potatoes, peeled, 234⅜ tbsp peanuts, unsalted & roasted and 78⅛ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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