Prep: 15m
Cook: 3h
Serves: - 736 +
Ingredients
276 tbsp massaman curry paste 552 cm piece of ginger, minced 552 cloves garlic, minced 92 tbsp galangal paste 184 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:
147⅕ kg beef, e.g. chuck 92 tsp cinammon, ground 46 tsp cumin, ground 46 tsp coriander, ground 552 tbsp paste 92 litre coconut milk 92 large onion, wedged 46 kg small potatoes, peeled 184 tbsp fish sauce 138 tbsp palm sugar 184 tbsp tamarind paste 92 tbsp peanut butter 276 tbsp peanuts, unsalted & roasted
Cut 147⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 552 tbsp paste Fry for 3-4 minutes then add 92 tsp cinammon, ground, 46 tsp cumin, ground, 46 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 184 tbsp fish sauce Add 184 tbsp tamarind paste Add 138 tbsp palm sugar Add 92 tbsp peanut butter Simmer for 1.5-2 hours Add 46 kg small potatoes, peeled, 276 tbsp peanuts, unsalted & roasted and 92 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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