Prep: 15m
Cook: 3h
Serves: - 740 +
Ingredients
277½ tbsp massaman curry paste 555 cm piece of ginger, minced 555 cloves garlic, minced 92½ tbsp galangal paste 185 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:
148 kg beef, e.g. chuck 92½ tsp cinammon, ground 46¼ tsp cumin, ground 46¼ tsp coriander, ground 555 tbsp paste 92½ litre coconut milk 92½ large onion, wedged 46¼ kg small potatoes, peeled 185 tbsp fish sauce 138¾ tbsp palm sugar 185 tbsp tamarind paste 92½ tbsp peanut butter 277½ tbsp peanuts, unsalted & roasted
Cut 148 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 555 tbsp paste Fry for 3-4 minutes then add 92½ tsp cinammon, ground, 46¼ tsp cumin, ground, 46¼ 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 185 tbsp fish sauce Add 185 tbsp tamarind paste Add 138¾ tbsp palm sugar Add 92½ tbsp peanut butter Simmer for 1.5-2 hours Add 46¼ kg small potatoes, peeled, 277½ tbsp peanuts, unsalted & roasted and 92½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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