Prep: 15m
Cook: 3h
Serves: - 712 +
Ingredients
267 tbsp massaman curry paste 534 cm piece of ginger, minced 534 cloves garlic, minced 89 tbsp galangal paste 178 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:
142⅖ kg beef, e.g. chuck 89 tsp cinammon, ground 44½ tsp cumin, ground 44½ tsp coriander, ground 534 tbsp paste 89 litre coconut milk 89 large onion, wedged 44½ kg small potatoes, peeled 178 tbsp fish sauce 133½ tbsp palm sugar 178 tbsp tamarind paste 89 tbsp peanut butter 267 tbsp peanuts, unsalted & roasted
Cut 142⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 534 tbsp paste Fry for 3-4 minutes then add 89 tsp cinammon, ground, 44½ tsp cumin, ground, 44½ 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 178 tbsp fish sauce Add 178 tbsp tamarind paste Add 133½ tbsp palm sugar Add 89 tbsp peanut butter Simmer for 1.5-2 hours Add 44½ kg small potatoes, peeled, 267 tbsp peanuts, unsalted & roasted and 89 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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