Prep: 15m
Cook: 3h
Serves: - 704 +
Ingredients
264 tbsp massaman curry paste 528 cm piece of ginger, minced 528 cloves garlic, minced 88 tbsp galangal paste 176 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:
140⅘ kg beef, e.g. chuck 88 tsp cinammon, ground 44 tsp cumin, ground 44 tsp coriander, ground 528 tbsp paste 88 litre coconut milk 88 large onion, wedged 44 kg small potatoes, peeled 176 tbsp fish sauce 132 tbsp palm sugar 176 tbsp tamarind paste 88 tbsp peanut butter 264 tbsp peanuts, unsalted & roasted
Cut 140⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 528 tbsp paste Fry for 3-4 minutes then add 88 tsp cinammon, ground, 44 tsp cumin, ground, 44 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 176 tbsp fish sauce Add 176 tbsp tamarind paste Add 132 tbsp palm sugar Add 88 tbsp peanut butter Simmer for 1.5-2 hours Add 44 kg small potatoes, peeled, 264 tbsp peanuts, unsalted & roasted and 88 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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