Prep: 15m
Cook: 3h
Serves: - 760 +
Ingredients
285 tbsp massaman curry paste 570 cm piece of ginger, minced 570 cloves garlic, minced 95 tbsp galangal paste 190 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:
152 kg beef, e.g. chuck 95 tsp cinammon, ground 47½ tsp cumin, ground 47½ tsp coriander, ground 570 tbsp paste 95 litre coconut milk 95 large onion, wedged 47½ kg small potatoes, peeled 190 tbsp fish sauce 142½ tbsp palm sugar 190 tbsp tamarind paste 95 tbsp peanut butter 285 tbsp peanuts, unsalted & roasted
Cut 152 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 570 tbsp paste Fry for 3-4 minutes then add 95 tsp cinammon, ground, 47½ tsp cumin, ground, 47½ 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 190 tbsp fish sauce Add 190 tbsp tamarind paste Add 142½ tbsp palm sugar Add 95 tbsp peanut butter Simmer for 1.5-2 hours Add 47½ kg small potatoes, peeled, 285 tbsp peanuts, unsalted & roasted and 95 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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