Prep: 15m
Cook: 3h
Serves: - 810 +
Ingredients
303¾ tbsp massaman curry paste 607½ cm piece of ginger, minced 607½ cloves garlic, minced 101¼ tbsp galangal paste 202½ 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:
162 kg beef, e.g. chuck 101¼ tsp cinammon, ground 50⅝ tsp cumin, ground 50⅝ tsp coriander, ground 607½ tbsp paste 101¼ litre coconut milk 101¼ large onion, wedged 50⅝ kg small potatoes, peeled 202½ tbsp fish sauce 151⅞ tbsp palm sugar 202½ tbsp tamarind paste 101¼ tbsp peanut butter 303¾ tbsp peanuts, unsalted & roasted
Cut 162 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 607½ tbsp paste Fry for 3-4 minutes then add 101¼ tsp cinammon, ground, 50⅝ tsp cumin, ground, 50⅝ 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 202½ tbsp fish sauce Add 202½ tbsp tamarind paste Add 151⅞ tbsp palm sugar Add 101¼ tbsp peanut butter Simmer for 1.5-2 hours Add 50⅝ kg small potatoes, peeled, 303¾ tbsp peanuts, unsalted & roasted and 101¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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