Prep: 15m
Cook: 3h
Serves: - 688 +
Ingredients
258 tbsp massaman curry paste 516 cm piece of ginger, minced 516 cloves garlic, minced 86 tbsp galangal paste 172 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:
137⅗ kg beef, e.g. chuck 86 tsp cinammon, ground 43 tsp cumin, ground 43 tsp coriander, ground 516 tbsp paste 86 litre coconut milk 86 large onion, wedged 43 kg small potatoes, peeled 172 tbsp fish sauce 129 tbsp palm sugar 172 tbsp tamarind paste 86 tbsp peanut butter 258 tbsp peanuts, unsalted & roasted
Cut 137⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 516 tbsp paste Fry for 3-4 minutes then add 86 tsp cinammon, ground, 43 tsp cumin, ground, 43 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 172 tbsp fish sauce Add 172 tbsp tamarind paste Add 129 tbsp palm sugar Add 86 tbsp peanut butter Simmer for 1.5-2 hours Add 43 kg small potatoes, peeled, 258 tbsp peanuts, unsalted & roasted and 86 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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