Prep: 15m
Cook: 3h
Serves: - 900 +
Ingredients
337½ tbsp massaman curry paste 675 cm piece of ginger, minced 675 cloves garlic, minced 112½ tbsp galangal paste 225 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:
180 kg beef, e.g. chuck 112½ tsp cinammon, ground 56¼ tsp cumin, ground 56¼ tsp coriander, ground 675 tbsp paste 112½ litre coconut milk 112½ large onion, wedged 56¼ kg small potatoes, peeled 225 tbsp fish sauce 168¾ tbsp palm sugar 225 tbsp tamarind paste 112½ tbsp peanut butter 337½ tbsp peanuts, unsalted & roasted
Cut 180 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 675 tbsp paste Fry for 3-4 minutes then add 112½ tsp cinammon, ground, 56¼ tsp cumin, ground, 56¼ 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 225 tbsp fish sauce Add 225 tbsp tamarind paste Add 168¾ tbsp palm sugar Add 112½ tbsp peanut butter Simmer for 1.5-2 hours Add 56¼ kg small potatoes, peeled, 337½ tbsp peanuts, unsalted & roasted and 112½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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