Prep: 15m
Cook: 3h
Serves: - 950 +
Ingredients
356¼ tbsp massaman curry paste 712½ cm piece of ginger, minced 712½ cloves garlic, minced 118¾ tbsp galangal paste 237½ 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:
190 kg beef, e.g. chuck 118¾ tsp cinammon, ground 59⅜ tsp cumin, ground 59⅜ tsp coriander, ground 712½ tbsp paste 118¾ litre coconut milk 118¾ large onion, wedged 59⅜ kg small potatoes, peeled 237½ tbsp fish sauce 178⅛ tbsp palm sugar 237½ tbsp tamarind paste 118¾ tbsp peanut butter 356¼ tbsp peanuts, unsalted & roasted
Cut 190 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 712½ tbsp paste Fry for 3-4 minutes then add 118¾ tsp cinammon, ground, 59⅜ tsp cumin, ground, 59⅜ 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 237½ tbsp fish sauce Add 237½ tbsp tamarind paste Add 178⅛ tbsp palm sugar Add 118¾ tbsp peanut butter Simmer for 1.5-2 hours Add 59⅜ kg small potatoes, peeled, 356¼ tbsp peanuts, unsalted & roasted and 118¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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