Prep: 15m
Cook: 3h
Serves: - 752 +
Ingredients
282 tbsp massaman curry paste 564 cm piece of ginger, minced 564 cloves garlic, minced 94 tbsp galangal paste 188 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:
150⅖ kg beef, e.g. chuck 94 tsp cinammon, ground 47 tsp cumin, ground 47 tsp coriander, ground 564 tbsp paste 94 litre coconut milk 94 large onion, wedged 47 kg small potatoes, peeled 188 tbsp fish sauce 141 tbsp palm sugar 188 tbsp tamarind paste 94 tbsp peanut butter 282 tbsp peanuts, unsalted & roasted
Cut 150⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 564 tbsp paste Fry for 3-4 minutes then add 94 tsp cinammon, ground, 47 tsp cumin, ground, 47 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 188 tbsp fish sauce Add 188 tbsp tamarind paste Add 141 tbsp palm sugar Add 94 tbsp peanut butter Simmer for 1.5-2 hours Add 47 kg small potatoes, peeled, 282 tbsp peanuts, unsalted & roasted and 94 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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