Prep: 15m
Cook: 3h
Serves: - 848 +
Ingredients
318 tbsp massaman curry paste 636 cm piece of ginger, minced 636 cloves garlic, minced 106 tbsp galangal paste 212 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:
169⅗ kg beef, e.g. chuck 106 tsp cinammon, ground 53 tsp cumin, ground 53 tsp coriander, ground 636 tbsp paste 106 litre coconut milk 106 large onion, wedged 53 kg small potatoes, peeled 212 tbsp fish sauce 159 tbsp palm sugar 212 tbsp tamarind paste 106 tbsp peanut butter 318 tbsp peanuts, unsalted & roasted
Cut 169⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 636 tbsp paste Fry for 3-4 minutes then add 106 tsp cinammon, ground, 53 tsp cumin, ground, 53 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 212 tbsp fish sauce Add 212 tbsp tamarind paste Add 159 tbsp palm sugar Add 106 tbsp peanut butter Simmer for 1.5-2 hours Add 53 kg small potatoes, peeled, 318 tbsp peanuts, unsalted & roasted and 106 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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