Prep: 15m
Cook: 3h
Serves: - 856 +
Ingredients
321 tbsp massaman curry paste 642 cm piece of ginger, minced 642 cloves garlic, minced 107 tbsp galangal paste 214 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:
171⅕ kg beef, e.g. chuck 107 tsp cinammon, ground 53½ tsp cumin, ground 53½ tsp coriander, ground 642 tbsp paste 107 litre coconut milk 107 large onion, wedged 53½ kg small potatoes, peeled 214 tbsp fish sauce 160½ tbsp palm sugar 214 tbsp tamarind paste 107 tbsp peanut butter 321 tbsp peanuts, unsalted & roasted
Cut 171⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 642 tbsp paste Fry for 3-4 minutes then add 107 tsp cinammon, ground, 53½ tsp cumin, ground, 53½ 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 214 tbsp fish sauce Add 214 tbsp tamarind paste Add 160½ tbsp palm sugar Add 107 tbsp peanut butter Simmer for 1.5-2 hours Add 53½ kg small potatoes, peeled, 321 tbsp peanuts, unsalted & roasted and 107 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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