Prep: 15m
Cook: 3h
Serves: - 870 +
Ingredients
326¼ tbsp massaman curry paste 652½ cm piece of ginger, minced 652½ cloves garlic, minced 108¾ tbsp galangal paste 217½ 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:
174 kg beef, e.g. chuck 108¾ tsp cinammon, ground 54⅜ tsp cumin, ground 54⅜ tsp coriander, ground 652½ tbsp paste 108¾ litre coconut milk 108¾ large onion, wedged 54⅜ kg small potatoes, peeled 217½ tbsp fish sauce 163⅛ tbsp palm sugar 217½ tbsp tamarind paste 108¾ tbsp peanut butter 326¼ tbsp peanuts, unsalted & roasted
Cut 174 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 652½ tbsp paste Fry for 3-4 minutes then add 108¾ tsp cinammon, ground, 54⅜ tsp cumin, ground, 54⅜ 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 217½ tbsp fish sauce Add 217½ tbsp tamarind paste Add 163⅛ tbsp palm sugar Add 108¾ tbsp peanut butter Simmer for 1.5-2 hours Add 54⅜ kg small potatoes, peeled, 326¼ tbsp peanuts, unsalted & roasted and 108¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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