Prep: 15m
Cook: 3h
Serves: - 632 +
Ingredients
237 tbsp massaman curry paste 474 cm piece of ginger, minced 474 cloves garlic, minced 79 tbsp galangal paste 158 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:
126⅖ kg beef, e.g. chuck 79 tsp cinammon, ground 39½ tsp cumin, ground 39½ tsp coriander, ground 474 tbsp paste 79 litre coconut milk 79 large onion, wedged 39½ kg small potatoes, peeled 158 tbsp fish sauce 118½ tbsp palm sugar 158 tbsp tamarind paste 79 tbsp peanut butter 237 tbsp peanuts, unsalted & roasted
Cut 126⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 474 tbsp paste Fry for 3-4 minutes then add 79 tsp cinammon, ground, 39½ tsp cumin, ground, 39½ 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 158 tbsp fish sauce Add 158 tbsp tamarind paste Add 118½ tbsp palm sugar Add 79 tbsp peanut butter Simmer for 1.5-2 hours Add 39½ kg small potatoes, peeled, 237 tbsp peanuts, unsalted & roasted and 79 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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