Prep: 15m
Cook: 3h
Serves: - 860 +
Ingredients
322½ tbsp massaman curry paste 645 cm piece of ginger, minced 645 cloves garlic, minced 107½ tbsp galangal paste 215 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:
172 kg beef, e.g. chuck 107½ tsp cinammon, ground 53¾ tsp cumin, ground 53¾ tsp coriander, ground 645 tbsp paste 107½ litre coconut milk 107½ large onion, wedged 53¾ kg small potatoes, peeled 215 tbsp fish sauce 161¼ tbsp palm sugar 215 tbsp tamarind paste 107½ tbsp peanut butter 322½ tbsp peanuts, unsalted & roasted
Cut 172 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 645 tbsp paste Fry for 3-4 minutes then add 107½ tsp cinammon, ground, 53¾ tsp cumin, ground, 53¾ 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 215 tbsp fish sauce Add 215 tbsp tamarind paste Add 161¼ tbsp palm sugar Add 107½ tbsp peanut butter Simmer for 1.5-2 hours Add 53¾ kg small potatoes, peeled, 322½ tbsp peanuts, unsalted & roasted and 107½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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