Prep: 15m
Cook: 3h
Serves: - 780 +
Ingredients
292½ tbsp massaman curry paste 585 cm piece of ginger, minced 585 cloves garlic, minced 97½ tbsp galangal paste 195 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:
156 kg beef, e.g. chuck 97½ tsp cinammon, ground 48¾ tsp cumin, ground 48¾ tsp coriander, ground 585 tbsp paste 97½ litre coconut milk 97½ large onion, wedged 48¾ kg small potatoes, peeled 195 tbsp fish sauce 146¼ tbsp palm sugar 195 tbsp tamarind paste 97½ tbsp peanut butter 292½ tbsp peanuts, unsalted & roasted
Cut 156 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 585 tbsp paste Fry for 3-4 minutes then add 97½ tsp cinammon, ground, 48¾ tsp cumin, ground, 48¾ 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 195 tbsp fish sauce Add 195 tbsp tamarind paste Add 146¼ tbsp palm sugar Add 97½ tbsp peanut butter Simmer for 1.5-2 hours Add 48¾ kg small potatoes, peeled, 292½ tbsp peanuts, unsalted & roasted and 97½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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