Prep: 15m
Cook: 3h
Serves: - 850 +
Ingredients
318¾ tbsp massaman curry paste 637½ cm piece of ginger, minced 637½ cloves garlic, minced 106¼ tbsp galangal paste 212½ 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:
170 kg beef, e.g. chuck 106¼ tsp cinammon, ground 53⅛ tsp cumin, ground 53⅛ tsp coriander, ground 637½ tbsp paste 106¼ litre coconut milk 106¼ large onion, wedged 53⅛ kg small potatoes, peeled 212½ tbsp fish sauce 159⅜ tbsp palm sugar 212½ tbsp tamarind paste 106¼ tbsp peanut butter 318¾ tbsp peanuts, unsalted & roasted
Cut 170 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 637½ tbsp paste Fry for 3-4 minutes then add 106¼ tsp cinammon, ground, 53⅛ tsp cumin, ground, 53⅛ 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 212½ tbsp fish sauce Add 212½ tbsp tamarind paste Add 159⅜ tbsp palm sugar Add 106¼ tbsp peanut butter Simmer for 1.5-2 hours Add 53⅛ kg small potatoes, peeled, 318¾ tbsp peanuts, unsalted & roasted and 106¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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