Prep: 15m
Cook: 3h
Serves: - 700 +
Ingredients
262½ tbsp massaman curry paste 525 cm piece of ginger, minced 525 cloves garlic, minced 87½ tbsp galangal paste 175 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:
140 kg beef, e.g. chuck 87½ tsp cinammon, ground 43¾ tsp cumin, ground 43¾ tsp coriander, ground 525 tbsp paste 87½ litre coconut milk 87½ large onion, wedged 43¾ kg small potatoes, peeled 175 tbsp fish sauce 131¼ tbsp palm sugar 175 tbsp tamarind paste 87½ tbsp peanut butter 262½ tbsp peanuts, unsalted & roasted
Cut 140 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 525 tbsp paste Fry for 3-4 minutes then add 87½ tsp cinammon, ground, 43¾ tsp cumin, ground, 43¾ 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 175 tbsp fish sauce Add 175 tbsp tamarind paste Add 131¼ tbsp palm sugar Add 87½ tbsp peanut butter Simmer for 1.5-2 hours Add 43¾ kg small potatoes, peeled, 262½ tbsp peanuts, unsalted & roasted and 87½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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