Prep: 15m
Cook: 3h
Serves: - 744 +
Ingredients
279 tbsp massaman curry paste 558 cm piece of ginger, minced 558 cloves garlic, minced 93 tbsp galangal paste 186 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:
148⅘ kg beef, e.g. chuck 93 tsp cinammon, ground 46½ tsp cumin, ground 46½ tsp coriander, ground 558 tbsp paste 93 litre coconut milk 93 large onion, wedged 46½ kg small potatoes, peeled 186 tbsp fish sauce 139½ tbsp palm sugar 186 tbsp tamarind paste 93 tbsp peanut butter 279 tbsp peanuts, unsalted & roasted
Cut 148⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 558 tbsp paste Fry for 3-4 minutes then add 93 tsp cinammon, ground, 46½ tsp cumin, ground, 46½ 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 186 tbsp fish sauce Add 186 tbsp tamarind paste Add 139½ tbsp palm sugar Add 93 tbsp peanut butter Simmer for 1.5-2 hours Add 46½ kg small potatoes, peeled, 279 tbsp peanuts, unsalted & roasted and 93 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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