Prep: 15m
Cook: 3h
Serves: - 660 +
Ingredients
247½ tbsp massaman curry paste 495 cm piece of ginger, minced 495 cloves garlic, minced 82½ tbsp galangal paste 165 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:
132 kg beef, e.g. chuck 82½ tsp cinammon, ground 41¼ tsp cumin, ground 41¼ tsp coriander, ground 495 tbsp paste 82½ litre coconut milk 82½ large onion, wedged 41¼ kg small potatoes, peeled 165 tbsp fish sauce 123¾ tbsp palm sugar 165 tbsp tamarind paste 82½ tbsp peanut butter 247½ tbsp peanuts, unsalted & roasted
Cut 132 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 495 tbsp paste Fry for 3-4 minutes then add 82½ tsp cinammon, ground, 41¼ tsp cumin, ground, 41¼ 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 165 tbsp fish sauce Add 165 tbsp tamarind paste Add 123¾ tbsp palm sugar Add 82½ tbsp peanut butter Simmer for 1.5-2 hours Add 41¼ kg small potatoes, peeled, 247½ tbsp peanuts, unsalted & roasted and 82½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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