Prep: 15m
Cook: 3h
Serves: - 784 +
Ingredients
294 tbsp massaman curry paste 588 cm piece of ginger, minced 588 cloves garlic, minced 98 tbsp galangal paste 196 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:
156⅘ kg beef, e.g. chuck 98 tsp cinammon, ground 49 tsp cumin, ground 49 tsp coriander, ground 588 tbsp paste 98 litre coconut milk 98 large onion, wedged 49 kg small potatoes, peeled 196 tbsp fish sauce 147 tbsp palm sugar 196 tbsp tamarind paste 98 tbsp peanut butter 294 tbsp peanuts, unsalted & roasted
Cut 156⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 588 tbsp paste Fry for 3-4 minutes then add 98 tsp cinammon, ground, 49 tsp cumin, ground, 49 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 196 tbsp fish sauce Add 196 tbsp tamarind paste Add 147 tbsp palm sugar Add 98 tbsp peanut butter Simmer for 1.5-2 hours Add 49 kg small potatoes, peeled, 294 tbsp peanuts, unsalted & roasted and 98 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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