Prep: 15m
Cook: 3h
Serves: - 928 +
Ingredients
348 tbsp massaman curry paste 696 cm piece of ginger, minced 696 cloves garlic, minced 116 tbsp galangal paste 232 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:
185⅗ kg beef, e.g. chuck 116 tsp cinammon, ground 58 tsp cumin, ground 58 tsp coriander, ground 696 tbsp paste 116 litre coconut milk 116 large onion, wedged 58 kg small potatoes, peeled 232 tbsp fish sauce 174 tbsp palm sugar 232 tbsp tamarind paste 116 tbsp peanut butter 348 tbsp peanuts, unsalted & roasted
Cut 185⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 696 tbsp paste Fry for 3-4 minutes then add 116 tsp cinammon, ground, 58 tsp cumin, ground, 58 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 232 tbsp fish sauce Add 232 tbsp tamarind paste Add 174 tbsp palm sugar Add 116 tbsp peanut butter Simmer for 1.5-2 hours Add 58 kg small potatoes, peeled, 348 tbsp peanuts, unsalted & roasted and 116 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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