Prep: 15m
Cook: 3h
Serves: - 770 +
Ingredients
288¾ tbsp massaman curry paste 577½ cm piece of ginger, minced 577½ cloves garlic, minced 96¼ tbsp galangal paste 192½ 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:
154 kg beef, e.g. chuck 96¼ tsp cinammon, ground 48⅛ tsp cumin, ground 48⅛ tsp coriander, ground 577½ tbsp paste 96¼ litre coconut milk 96¼ large onion, wedged 48⅛ kg small potatoes, peeled 192½ tbsp fish sauce 144⅜ tbsp palm sugar 192½ tbsp tamarind paste 96¼ tbsp peanut butter 288¾ tbsp peanuts, unsalted & roasted
Cut 154 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 577½ tbsp paste Fry for 3-4 minutes then add 96¼ tsp cinammon, ground, 48⅛ tsp cumin, ground, 48⅛ 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 192½ tbsp fish sauce Add 192½ tbsp tamarind paste Add 144⅜ tbsp palm sugar Add 96¼ tbsp peanut butter Simmer for 1.5-2 hours Add 48⅛ kg small potatoes, peeled, 288¾ tbsp peanuts, unsalted & roasted and 96¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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