Prep: 15m
Cook: 3h
Serves: - 976 +
Ingredients
366 tbsp massaman curry paste 732 cm piece of ginger, minced 732 cloves garlic, minced 122 tbsp galangal paste 244 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:
195⅕ kg beef, e.g. chuck 122 tsp cinammon, ground 61 tsp cumin, ground 61 tsp coriander, ground 732 tbsp paste 122 litre coconut milk 122 large onion, wedged 61 kg small potatoes, peeled 244 tbsp fish sauce 183 tbsp palm sugar 244 tbsp tamarind paste 122 tbsp peanut butter 366 tbsp peanuts, unsalted & roasted
Cut 195⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 732 tbsp paste Fry for 3-4 minutes then add 122 tsp cinammon, ground, 61 tsp cumin, ground, 61 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 244 tbsp fish sauce Add 244 tbsp tamarind paste Add 183 tbsp palm sugar Add 122 tbsp peanut butter Simmer for 1.5-2 hours Add 61 kg small potatoes, peeled, 366 tbsp peanuts, unsalted & roasted and 122 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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