Prep: 15m
Cook: 3h
Serves: - 672 +
Ingredients
252 tbsp massaman curry paste 504 cm piece of ginger, minced 504 cloves garlic, minced 84 tbsp galangal paste 168 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:
134⅖ kg beef, e.g. chuck 84 tsp cinammon, ground 42 tsp cumin, ground 42 tsp coriander, ground 504 tbsp paste 84 litre coconut milk 84 large onion, wedged 42 kg small potatoes, peeled 168 tbsp fish sauce 126 tbsp palm sugar 168 tbsp tamarind paste 84 tbsp peanut butter 252 tbsp peanuts, unsalted & roasted
Cut 134⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 504 tbsp paste Fry for 3-4 minutes then add 84 tsp cinammon, ground, 42 tsp cumin, ground, 42 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 168 tbsp fish sauce Add 168 tbsp tamarind paste Add 126 tbsp palm sugar Add 84 tbsp peanut butter Simmer for 1.5-2 hours Add 42 kg small potatoes, peeled, 252 tbsp peanuts, unsalted & roasted and 84 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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