Prep: 15m
Cook: 3h
Serves: - 675 +
Ingredients
253⅛ tbsp massaman curry paste 506¼ cm piece of ginger, minced 506¼ cloves garlic, minced 84⅜ tbsp galangal paste 168¾ 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:
135 kg beef, e.g. chuck 84⅜ tsp cinammon, ground 42 3/16 tsp cumin, ground 42 3/16 tsp coriander, ground 506¼ tbsp paste 84⅜ litre coconut milk 84⅜ large onion, wedged 42 3/16 kg small potatoes, peeled 168¾ tbsp fish sauce 126 9/16 tbsp palm sugar 168¾ tbsp tamarind paste 84⅜ tbsp peanut butter 253⅛ tbsp peanuts, unsalted & roasted
Cut 135 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 506¼ tbsp paste Fry for 3-4 minutes then add 84⅜ tsp cinammon, ground, 42 3/16 tsp cumin, ground, 42 3/16 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 168¾ tbsp fish sauce Add 168¾ tbsp tamarind paste Add 126 9/16 tbsp palm sugar Add 84⅜ tbsp peanut butter Simmer for 1.5-2 hours Add 42 3/16 kg small potatoes, peeled, 253⅛ tbsp peanuts, unsalted & roasted and 84⅜ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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