Prep: 15m
Cook: 3h
Serves: - 696 +
Ingredients
261 tbsp massaman curry paste 522 cm piece of ginger, minced 522 cloves garlic, minced 87 tbsp galangal paste 174 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:
139⅕ kg beef, e.g. chuck 87 tsp cinammon, ground 43½ tsp cumin, ground 43½ tsp coriander, ground 522 tbsp paste 87 litre coconut milk 87 large onion, wedged 43½ kg small potatoes, peeled 174 tbsp fish sauce 130½ tbsp palm sugar 174 tbsp tamarind paste 87 tbsp peanut butter 261 tbsp peanuts, unsalted & roasted
Cut 139⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 522 tbsp paste Fry for 3-4 minutes then add 87 tsp cinammon, ground, 43½ tsp cumin, ground, 43½ 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 174 tbsp fish sauce Add 174 tbsp tamarind paste Add 130½ tbsp palm sugar Add 87 tbsp peanut butter Simmer for 1.5-2 hours Add 43½ kg small potatoes, peeled, 261 tbsp peanuts, unsalted & roasted and 87 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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