Prep: 15m
Cook: 3h
Serves: - 912 +
Ingredients
342 tbsp massaman curry paste 684 cm piece of ginger, minced 684 cloves garlic, minced 114 tbsp galangal paste 228 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:
182⅖ kg beef, e.g. chuck 114 tsp cinammon, ground 57 tsp cumin, ground 57 tsp coriander, ground 684 tbsp paste 114 litre coconut milk 114 large onion, wedged 57 kg small potatoes, peeled 228 tbsp fish sauce 171 tbsp palm sugar 228 tbsp tamarind paste 114 tbsp peanut butter 342 tbsp peanuts, unsalted & roasted
Cut 182⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 684 tbsp paste Fry for 3-4 minutes then add 114 tsp cinammon, ground, 57 tsp cumin, ground, 57 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 228 tbsp fish sauce Add 228 tbsp tamarind paste Add 171 tbsp palm sugar Add 114 tbsp peanut butter Simmer for 1.5-2 hours Add 57 kg small potatoes, peeled, 342 tbsp peanuts, unsalted & roasted and 114 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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