Prep: 15m
Cook: 3h
Serves: - 816 +
Ingredients
306 tbsp massaman curry paste 612 cm piece of ginger, minced 612 cloves garlic, minced 102 tbsp galangal paste 204 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:
163⅕ kg beef, e.g. chuck 102 tsp cinammon, ground 51 tsp cumin, ground 51 tsp coriander, ground 612 tbsp paste 102 litre coconut milk 102 large onion, wedged 51 kg small potatoes, peeled 204 tbsp fish sauce 153 tbsp palm sugar 204 tbsp tamarind paste 102 tbsp peanut butter 306 tbsp peanuts, unsalted & roasted
Cut 163⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 612 tbsp paste Fry for 3-4 minutes then add 102 tsp cinammon, ground, 51 tsp cumin, ground, 51 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 204 tbsp fish sauce Add 204 tbsp tamarind paste Add 153 tbsp palm sugar Add 102 tbsp peanut butter Simmer for 1.5-2 hours Add 51 kg small potatoes, peeled, 306 tbsp peanuts, unsalted & roasted and 102 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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