Prep: 15m
Cook: 3h
Serves: - 790 +
Ingredients
296¼ tbsp massaman curry paste 592½ cm piece of ginger, minced 592½ cloves garlic, minced 98¾ tbsp galangal paste 197½ 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:
158 kg beef, e.g. chuck 98¾ tsp cinammon, ground 49⅜ tsp cumin, ground 49⅜ tsp coriander, ground 592½ tbsp paste 98¾ litre coconut milk 98¾ large onion, wedged 49⅜ kg small potatoes, peeled 197½ tbsp fish sauce 148⅛ tbsp palm sugar 197½ tbsp tamarind paste 98¾ tbsp peanut butter 296¼ tbsp peanuts, unsalted & roasted
Cut 158 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 592½ tbsp paste Fry for 3-4 minutes then add 98¾ tsp cinammon, ground, 49⅜ tsp cumin, ground, 49⅜ 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 197½ tbsp fish sauce Add 197½ tbsp tamarind paste Add 148⅛ tbsp palm sugar Add 98¾ tbsp peanut butter Simmer for 1.5-2 hours Add 49⅜ kg small potatoes, peeled, 296¼ tbsp peanuts, unsalted & roasted and 98¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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