Prep: 15m
Cook: 3h
Serves: - 832 +
Ingredients
312 tbsp massaman curry paste 624 cm piece of ginger, minced 624 cloves garlic, minced 104 tbsp galangal paste 208 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:
166⅖ kg beef, e.g. chuck 104 tsp cinammon, ground 52 tsp cumin, ground 52 tsp coriander, ground 624 tbsp paste 104 litre coconut milk 104 large onion, wedged 52 kg small potatoes, peeled 208 tbsp fish sauce 156 tbsp palm sugar 208 tbsp tamarind paste 104 tbsp peanut butter 312 tbsp peanuts, unsalted & roasted
Cut 166⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 624 tbsp paste Fry for 3-4 minutes then add 104 tsp cinammon, ground, 52 tsp cumin, ground, 52 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 208 tbsp fish sauce Add 208 tbsp tamarind paste Add 156 tbsp palm sugar Add 104 tbsp peanut butter Simmer for 1.5-2 hours Add 52 kg small potatoes, peeled, 312 tbsp peanuts, unsalted & roasted and 104 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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