Prep: 15m
Cook: 3h
Serves: - 940 +
Ingredients
352½ tbsp massaman curry paste 705 cm piece of ginger, minced 705 cloves garlic, minced 117½ tbsp galangal paste 235 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:
188 kg beef, e.g. chuck 117½ tsp cinammon, ground 58¾ tsp cumin, ground 58¾ tsp coriander, ground 705 tbsp paste 117½ litre coconut milk 117½ large onion, wedged 58¾ kg small potatoes, peeled 235 tbsp fish sauce 176¼ tbsp palm sugar 235 tbsp tamarind paste 117½ tbsp peanut butter 352½ tbsp peanuts, unsalted & roasted
Cut 188 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 705 tbsp paste Fry for 3-4 minutes then add 117½ tsp cinammon, ground, 58¾ tsp cumin, ground, 58¾ 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 235 tbsp fish sauce Add 235 tbsp tamarind paste Add 176¼ tbsp palm sugar Add 117½ tbsp peanut butter Simmer for 1.5-2 hours Add 58¾ kg small potatoes, peeled, 352½ tbsp peanuts, unsalted & roasted and 117½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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