Prep: 15m
Cook: 3h
Serves: - 830 +
Ingredients
311¼ tbsp massaman curry paste 622½ cm piece of ginger, minced 622½ cloves garlic, minced 103¾ tbsp galangal paste 207½ 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:
166 kg beef, e.g. chuck 103¾ tsp cinammon, ground 51⅞ tsp cumin, ground 51⅞ tsp coriander, ground 622½ tbsp paste 103¾ litre coconut milk 103¾ large onion, wedged 51⅞ kg small potatoes, peeled 207½ tbsp fish sauce 155⅝ tbsp palm sugar 207½ tbsp tamarind paste 103¾ tbsp peanut butter 311¼ tbsp peanuts, unsalted & roasted
Cut 166 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 622½ tbsp paste Fry for 3-4 minutes then add 103¾ tsp cinammon, ground, 51⅞ tsp cumin, ground, 51⅞ 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 207½ tbsp fish sauce Add 207½ tbsp tamarind paste Add 155⅝ tbsp palm sugar Add 103¾ tbsp peanut butter Simmer for 1.5-2 hours Add 51⅞ kg small potatoes, peeled, 311¼ tbsp peanuts, unsalted & roasted and 103¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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