Prep: 15m
Cook: 3h
Serves: - 880 +
Ingredients
330 tbsp massaman curry paste 660 cm piece of ginger, minced 660 cloves garlic, minced 110 tbsp galangal paste 220 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:
176 kg beef, e.g. chuck 110 tsp cinammon, ground 55 tsp cumin, ground 55 tsp coriander, ground 660 tbsp paste 110 litre coconut milk 110 large onion, wedged 55 kg small potatoes, peeled 220 tbsp fish sauce 165 tbsp palm sugar 220 tbsp tamarind paste 110 tbsp peanut butter 330 tbsp peanuts, unsalted & roasted
Cut 176 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 660 tbsp paste Fry for 3-4 minutes then add 110 tsp cinammon, ground, 55 tsp cumin, ground, 55 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 220 tbsp fish sauce Add 220 tbsp tamarind paste Add 165 tbsp palm sugar Add 110 tbsp peanut butter Simmer for 1.5-2 hours Add 55 kg small potatoes, peeled, 330 tbsp peanuts, unsalted & roasted and 110 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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