Prep: 15m
Cook: 3h
Serves: - 840 +
Ingredients
315 tbsp massaman curry paste 630 cm piece of ginger, minced 630 cloves garlic, minced 105 tbsp galangal paste 210 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:
168 kg beef, e.g. chuck 105 tsp cinammon, ground 52½ tsp cumin, ground 52½ tsp coriander, ground 630 tbsp paste 105 litre coconut milk 105 large onion, wedged 52½ kg small potatoes, peeled 210 tbsp fish sauce 157½ tbsp palm sugar 210 tbsp tamarind paste 105 tbsp peanut butter 315 tbsp peanuts, unsalted & roasted
Cut 168 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 630 tbsp paste Fry for 3-4 minutes then add 105 tsp cinammon, ground, 52½ tsp cumin, ground, 52½ 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 210 tbsp fish sauce Add 210 tbsp tamarind paste Add 157½ tbsp palm sugar Add 105 tbsp peanut butter Simmer for 1.5-2 hours Add 52½ kg small potatoes, peeled, 315 tbsp peanuts, unsalted & roasted and 105 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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