Prep: 15m
Cook: 3h
Serves: - 728 +
Ingredients
273 tbsp massaman curry paste 546 cm piece of ginger, minced 546 cloves garlic, minced 91 tbsp galangal paste 182 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:
145⅗ kg beef, e.g. chuck 91 tsp cinammon, ground 45½ tsp cumin, ground 45½ tsp coriander, ground 546 tbsp paste 91 litre coconut milk 91 large onion, wedged 45½ kg small potatoes, peeled 182 tbsp fish sauce 136½ tbsp palm sugar 182 tbsp tamarind paste 91 tbsp peanut butter 273 tbsp peanuts, unsalted & roasted
Cut 145⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 546 tbsp paste Fry for 3-4 minutes then add 91 tsp cinammon, ground, 45½ tsp cumin, ground, 45½ 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 182 tbsp fish sauce Add 182 tbsp tamarind paste Add 136½ tbsp palm sugar Add 91 tbsp peanut butter Simmer for 1.5-2 hours Add 45½ kg small potatoes, peeled, 273 tbsp peanuts, unsalted & roasted and 91 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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