Prep: 15m
Cook: 3h
Serves: - 764 +
Ingredients
286½ tbsp massaman curry paste 573 cm piece of ginger, minced 573 cloves garlic, minced 95½ tbsp galangal paste 191 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:
152⅘ kg beef, e.g. chuck 95½ tsp cinammon, ground 47¾ tsp cumin, ground 47¾ tsp coriander, ground 573 tbsp paste 95½ litre coconut milk 95½ large onion, wedged 47¾ kg small potatoes, peeled 191 tbsp fish sauce 143¼ tbsp palm sugar 191 tbsp tamarind paste 95½ tbsp peanut butter 286½ tbsp peanuts, unsalted & roasted
Cut 152⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 573 tbsp paste Fry for 3-4 minutes then add 95½ tsp cinammon, ground, 47¾ tsp cumin, ground, 47¾ 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 191 tbsp fish sauce Add 191 tbsp tamarind paste Add 143¼ tbsp palm sugar Add 95½ tbsp peanut butter Simmer for 1.5-2 hours Add 47¾ kg small potatoes, peeled, 286½ tbsp peanuts, unsalted & roasted and 95½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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