Prep: 15m
Cook: 3h
Serves: - 970 +
Ingredients
363¾ tbsp massaman curry paste 727½ cm piece of ginger, minced 727½ cloves garlic, minced 121¼ tbsp galangal paste 242½ 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:
194 kg beef, e.g. chuck 121¼ tsp cinammon, ground 60⅝ tsp cumin, ground 60⅝ tsp coriander, ground 727½ tbsp paste 121¼ litre coconut milk 121¼ large onion, wedged 60⅝ kg small potatoes, peeled 242½ tbsp fish sauce 181⅞ tbsp palm sugar 242½ tbsp tamarind paste 121¼ tbsp peanut butter 363¾ tbsp peanuts, unsalted & roasted
Cut 194 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 727½ tbsp paste Fry for 3-4 minutes then add 121¼ tsp cinammon, ground, 60⅝ tsp cumin, ground, 60⅝ 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 242½ tbsp fish sauce Add 242½ tbsp tamarind paste Add 181⅞ tbsp palm sugar Add 121¼ tbsp peanut butter Simmer for 1.5-2 hours Add 60⅝ kg small potatoes, peeled, 363¾ tbsp peanuts, unsalted & roasted and 121¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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