Prep: 15m
Cook: 3h
Serves: - 656 +
Ingredients
246 tbsp massaman curry paste 492 cm piece of ginger, minced 492 cloves garlic, minced 82 tbsp galangal paste 164 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:
131⅕ kg beef, e.g. chuck 82 tsp cinammon, ground 41 tsp cumin, ground 41 tsp coriander, ground 492 tbsp paste 82 litre coconut milk 82 large onion, wedged 41 kg small potatoes, peeled 164 tbsp fish sauce 123 tbsp palm sugar 164 tbsp tamarind paste 82 tbsp peanut butter 246 tbsp peanuts, unsalted & roasted
Cut 131⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 492 tbsp paste Fry for 3-4 minutes then add 82 tsp cinammon, ground, 41 tsp cumin, ground, 41 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 164 tbsp fish sauce Add 164 tbsp tamarind paste Add 123 tbsp palm sugar Add 82 tbsp peanut butter Simmer for 1.5-2 hours Add 41 kg small potatoes, peeled, 246 tbsp peanuts, unsalted & roasted and 82 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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