Prep: 15m
Cook: 3h
Serves: - 792 +
Ingredients
297 tbsp massaman curry paste 594 cm piece of ginger, minced 594 cloves garlic, minced 99 tbsp galangal paste 198 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:
158⅖ kg beef, e.g. chuck 99 tsp cinammon, ground 49½ tsp cumin, ground 49½ tsp coriander, ground 594 tbsp paste 99 litre coconut milk 99 large onion, wedged 49½ kg small potatoes, peeled 198 tbsp fish sauce 148½ tbsp palm sugar 198 tbsp tamarind paste 99 tbsp peanut butter 297 tbsp peanuts, unsalted & roasted
Cut 158⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 594 tbsp paste Fry for 3-4 minutes then add 99 tsp cinammon, ground, 49½ tsp cumin, ground, 49½ 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 198 tbsp fish sauce Add 198 tbsp tamarind paste Add 148½ tbsp palm sugar Add 99 tbsp peanut butter Simmer for 1.5-2 hours Add 49½ kg small potatoes, peeled, 297 tbsp peanuts, unsalted & roasted and 99 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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