Prep: 15m
Cook: 3h
Serves: - 750 +
Ingredients
281¼ tbsp massaman curry paste 562½ cm piece of ginger, minced 562½ cloves garlic, minced 93¾ tbsp galangal paste 187½ 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:
150 kg beef, e.g. chuck 93¾ tsp cinammon, ground 46⅞ tsp cumin, ground 46⅞ tsp coriander, ground 562½ tbsp paste 93¾ litre coconut milk 93¾ large onion, wedged 46⅞ kg small potatoes, peeled 187½ tbsp fish sauce 140⅝ tbsp palm sugar 187½ tbsp tamarind paste 93¾ tbsp peanut butter 281¼ tbsp peanuts, unsalted & roasted
Cut 150 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 562½ tbsp paste Fry for 3-4 minutes then add 93¾ tsp cinammon, ground, 46⅞ tsp cumin, ground, 46⅞ 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 187½ tbsp fish sauce Add 187½ tbsp tamarind paste Add 140⅝ tbsp palm sugar Add 93¾ tbsp peanut butter Simmer for 1.5-2 hours Add 46⅞ kg small potatoes, peeled, 281¼ tbsp peanuts, unsalted & roasted and 93¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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