Prep: 15m
Cook: 3h
Serves: - 980 +
Ingredients
367½ tbsp massaman curry paste 735 cm piece of ginger, minced 735 cloves garlic, minced 122½ tbsp galangal paste 245 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:
196 kg beef, e.g. chuck 122½ tsp cinammon, ground 61¼ tsp cumin, ground 61¼ tsp coriander, ground 735 tbsp paste 122½ litre coconut milk 122½ large onion, wedged 61¼ kg small potatoes, peeled 245 tbsp fish sauce 183¾ tbsp palm sugar 245 tbsp tamarind paste 122½ tbsp peanut butter 367½ tbsp peanuts, unsalted & roasted
Cut 196 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 735 tbsp paste Fry for 3-4 minutes then add 122½ tsp cinammon, ground, 61¼ tsp cumin, ground, 61¼ 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 245 tbsp fish sauce Add 245 tbsp tamarind paste Add 183¾ tbsp palm sugar Add 122½ tbsp peanut butter Simmer for 1.5-2 hours Add 61¼ kg small potatoes, peeled, 367½ tbsp peanuts, unsalted & roasted and 122½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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