Prep: 15m
Cook: 3h
Serves: - 930 +
Ingredients
348¾ tbsp massaman curry paste 697½ cm piece of ginger, minced 697½ cloves garlic, minced 116¼ tbsp galangal paste 232½ 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:
186 kg beef, e.g. chuck 116¼ tsp cinammon, ground 58⅛ tsp cumin, ground 58⅛ tsp coriander, ground 697½ tbsp paste 116¼ litre coconut milk 116¼ large onion, wedged 58⅛ kg small potatoes, peeled 232½ tbsp fish sauce 174⅜ tbsp palm sugar 232½ tbsp tamarind paste 116¼ tbsp peanut butter 348¾ tbsp peanuts, unsalted & roasted
Cut 186 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 697½ tbsp paste Fry for 3-4 minutes then add 116¼ tsp cinammon, ground, 58⅛ tsp cumin, ground, 58⅛ 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 232½ tbsp fish sauce Add 232½ tbsp tamarind paste Add 174⅜ tbsp palm sugar Add 116¼ tbsp peanut butter Simmer for 1.5-2 hours Add 58⅛ kg small potatoes, peeled, 348¾ tbsp peanuts, unsalted & roasted and 116¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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