Prep: 15m
Cook: 3h
Serves: - 896 +
Ingredients
336 tbsp massaman curry paste 672 cm piece of ginger, minced 672 cloves garlic, minced 112 tbsp galangal paste 224 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:
179⅕ kg beef, e.g. chuck 112 tsp cinammon, ground 56 tsp cumin, ground 56 tsp coriander, ground 672 tbsp paste 112 litre coconut milk 112 large onion, wedged 56 kg small potatoes, peeled 224 tbsp fish sauce 168 tbsp palm sugar 224 tbsp tamarind paste 112 tbsp peanut butter 336 tbsp peanuts, unsalted & roasted
Cut 179⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 672 tbsp paste Fry for 3-4 minutes then add 112 tsp cinammon, ground, 56 tsp cumin, ground, 56 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 224 tbsp fish sauce Add 224 tbsp tamarind paste Add 168 tbsp palm sugar Add 112 tbsp peanut butter Simmer for 1.5-2 hours Add 56 kg small potatoes, peeled, 336 tbsp peanuts, unsalted & roasted and 112 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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