Prep: 15m
Cook: 3h
Serves: - 936 +
Ingredients
351 tbsp massaman curry paste 702 cm piece of ginger, minced 702 cloves garlic, minced 117 tbsp galangal paste 234 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:
187⅕ kg beef, e.g. chuck 117 tsp cinammon, ground 58½ tsp cumin, ground 58½ tsp coriander, ground 702 tbsp paste 117 litre coconut milk 117 large onion, wedged 58½ kg small potatoes, peeled 234 tbsp fish sauce 175½ tbsp palm sugar 234 tbsp tamarind paste 117 tbsp peanut butter 351 tbsp peanuts, unsalted & roasted
Cut 187⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 702 tbsp paste Fry for 3-4 minutes then add 117 tsp cinammon, ground, 58½ tsp cumin, ground, 58½ 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 234 tbsp fish sauce Add 234 tbsp tamarind paste Add 175½ tbsp palm sugar Add 117 tbsp peanut butter Simmer for 1.5-2 hours Add 58½ kg small potatoes, peeled, 351 tbsp peanuts, unsalted & roasted and 117 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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