Prep: 15m
Cook: 3h
Serves: - 820 +
Ingredients
307½ tbsp massaman curry paste 615 cm piece of ginger, minced 615 cloves garlic, minced 102½ tbsp galangal paste 205 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:
164 kg beef, e.g. chuck 102½ tsp cinammon, ground 51¼ tsp cumin, ground 51¼ tsp coriander, ground 615 tbsp paste 102½ litre coconut milk 102½ large onion, wedged 51¼ kg small potatoes, peeled 205 tbsp fish sauce 153¾ tbsp palm sugar 205 tbsp tamarind paste 102½ tbsp peanut butter 307½ tbsp peanuts, unsalted & roasted
Cut 164 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 615 tbsp paste Fry for 3-4 minutes then add 102½ tsp cinammon, ground, 51¼ tsp cumin, ground, 51¼ 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 205 tbsp fish sauce Add 205 tbsp tamarind paste Add 153¾ tbsp palm sugar Add 102½ tbsp peanut butter Simmer for 1.5-2 hours Add 51¼ kg small potatoes, peeled, 307½ tbsp peanuts, unsalted & roasted and 102½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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