Prep: 15m
Cook: 3h
Serves: - 864 +
Ingredients
324 tbsp massaman curry paste 648 cm piece of ginger, minced 648 cloves garlic, minced 108 tbsp galangal paste 216 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:
172⅘ kg beef, e.g. chuck 108 tsp cinammon, ground 54 tsp cumin, ground 54 tsp coriander, ground 648 tbsp paste 108 litre coconut milk 108 large onion, wedged 54 kg small potatoes, peeled 216 tbsp fish sauce 162 tbsp palm sugar 216 tbsp tamarind paste 108 tbsp peanut butter 324 tbsp peanuts, unsalted & roasted
Cut 172⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 648 tbsp paste Fry for 3-4 minutes then add 108 tsp cinammon, ground, 54 tsp cumin, ground, 54 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 216 tbsp fish sauce Add 216 tbsp tamarind paste Add 162 tbsp palm sugar Add 108 tbsp peanut butter Simmer for 1.5-2 hours Add 54 kg small potatoes, peeled, 324 tbsp peanuts, unsalted & roasted and 108 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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