Prep: 15m
Cook: 3h
Serves: - 755 +
Ingredients
283⅛ tbsp massaman curry paste 566¼ cm piece of ginger, minced 566¼ cloves garlic, minced 94⅜ tbsp galangal paste 188¾ 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:
151 kg beef, e.g. chuck 94⅜ tsp cinammon, ground 47 3/16 tsp cumin, ground 47 3/16 tsp coriander, ground 566¼ tbsp paste 94⅜ litre coconut milk 94⅜ large onion, wedged 47 3/16 kg small potatoes, peeled 188¾ tbsp fish sauce 141 9/16 tbsp palm sugar 188¾ tbsp tamarind paste 94⅜ tbsp peanut butter 283⅛ tbsp peanuts, unsalted & roasted
Cut 151 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 566¼ tbsp paste Fry for 3-4 minutes then add 94⅜ tsp cinammon, ground, 47 3/16 tsp cumin, ground, 47 3/16 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 188¾ tbsp fish sauce Add 188¾ tbsp tamarind paste Add 141 9/16 tbsp palm sugar Add 94⅜ tbsp peanut butter Simmer for 1.5-2 hours Add 47 3/16 kg small potatoes, peeled, 283⅛ tbsp peanuts, unsalted & roasted and 94⅜ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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