Prep: 15m
Cook: 3h
Serves: - 768 +
Ingredients
288 tbsp massaman curry paste 576 cm piece of ginger, minced 576 cloves garlic, minced 96 tbsp galangal paste 192 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:
153⅗ kg beef, e.g. chuck 96 tsp cinammon, ground 48 tsp cumin, ground 48 tsp coriander, ground 576 tbsp paste 96 litre coconut milk 96 large onion, wedged 48 kg small potatoes, peeled 192 tbsp fish sauce 144 tbsp palm sugar 192 tbsp tamarind paste 96 tbsp peanut butter 288 tbsp peanuts, unsalted & roasted
Cut 153⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 576 tbsp paste Fry for 3-4 minutes then add 96 tsp cinammon, ground, 48 tsp cumin, ground, 48 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 192 tbsp fish sauce Add 192 tbsp tamarind paste Add 144 tbsp palm sugar Add 96 tbsp peanut butter Simmer for 1.5-2 hours Add 48 kg small potatoes, peeled, 288 tbsp peanuts, unsalted & roasted and 96 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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