Prep: 15m
Cook: 3h
Serves: - 630 +
Ingredients
236¼ tbsp massaman curry paste 472½ cm piece of ginger, minced 472½ cloves garlic, minced 78¾ tbsp galangal paste 157½ 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:
126 kg beef, e.g. chuck 78¾ tsp cinammon, ground 39⅜ tsp cumin, ground 39⅜ tsp coriander, ground 472½ tbsp paste 78¾ litre coconut milk 78¾ large onion, wedged 39⅜ kg small potatoes, peeled 157½ tbsp fish sauce 118⅛ tbsp palm sugar 157½ tbsp tamarind paste 78¾ tbsp peanut butter 236¼ tbsp peanuts, unsalted & roasted
Cut 126 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 472½ tbsp paste Fry for 3-4 minutes then add 78¾ tsp cinammon, ground, 39⅜ tsp cumin, ground, 39⅜ 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 157½ tbsp fish sauce Add 157½ tbsp tamarind paste Add 118⅛ tbsp palm sugar Add 78¾ tbsp peanut butter Simmer for 1.5-2 hours Add 39⅜ kg small potatoes, peeled, 236¼ tbsp peanuts, unsalted & roasted and 78¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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