Prep: 15m
Cook: 3h
Serves: - 664 +
Ingredients
249 tbsp massaman curry paste 498 cm piece of ginger, minced 498 cloves garlic, minced 83 tbsp galangal paste 166 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:
132⅘ kg beef, e.g. chuck 83 tsp cinammon, ground 41½ tsp cumin, ground 41½ tsp coriander, ground 498 tbsp paste 83 litre coconut milk 83 large onion, wedged 41½ kg small potatoes, peeled 166 tbsp fish sauce 124½ tbsp palm sugar 166 tbsp tamarind paste 83 tbsp peanut butter 249 tbsp peanuts, unsalted & roasted
Cut 132⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 498 tbsp paste Fry for 3-4 minutes then add 83 tsp cinammon, ground, 41½ tsp cumin, ground, 41½ 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 166 tbsp fish sauce Add 166 tbsp tamarind paste Add 124½ tbsp palm sugar Add 83 tbsp peanut butter Simmer for 1.5-2 hours Add 41½ kg small potatoes, peeled, 249 tbsp peanuts, unsalted & roasted and 83 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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