Prep: 15m
Cook: 3h
Serves: - 690 +
Ingredients
258¾ tbsp massaman curry paste 517½ cm piece of ginger, minced 517½ cloves garlic, minced 86¼ tbsp galangal paste 172½ 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:
138 kg beef, e.g. chuck 86¼ tsp cinammon, ground 43⅛ tsp cumin, ground 43⅛ tsp coriander, ground 517½ tbsp paste 86¼ litre coconut milk 86¼ large onion, wedged 43⅛ kg small potatoes, peeled 172½ tbsp fish sauce 129⅜ tbsp palm sugar 172½ tbsp tamarind paste 86¼ tbsp peanut butter 258¾ tbsp peanuts, unsalted & roasted
Cut 138 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 517½ tbsp paste Fry for 3-4 minutes then add 86¼ tsp cinammon, ground, 43⅛ tsp cumin, ground, 43⅛ 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 172½ tbsp fish sauce Add 172½ tbsp tamarind paste Add 129⅜ tbsp palm sugar Add 86¼ tbsp peanut butter Simmer for 1.5-2 hours Add 43⅛ kg small potatoes, peeled, 258¾ tbsp peanuts, unsalted & roasted and 86¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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