Prep: 15m
Cook: 3h
Serves: - 984 +
Ingredients
369 tbsp massaman curry paste 738 cm piece of ginger, minced 738 cloves garlic, minced 123 tbsp galangal paste 246 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:
196⅘ kg beef, e.g. chuck 123 tsp cinammon, ground 61½ tsp cumin, ground 61½ tsp coriander, ground 738 tbsp paste 123 litre coconut milk 123 large onion, wedged 61½ kg small potatoes, peeled 246 tbsp fish sauce 184½ tbsp palm sugar 246 tbsp tamarind paste 123 tbsp peanut butter 369 tbsp peanuts, unsalted & roasted
Cut 196⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 738 tbsp paste Fry for 3-4 minutes then add 123 tsp cinammon, ground, 61½ tsp cumin, ground, 61½ 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 246 tbsp fish sauce Add 246 tbsp tamarind paste Add 184½ tbsp palm sugar Add 123 tbsp peanut butter Simmer for 1.5-2 hours Add 61½ kg small potatoes, peeled, 369 tbsp peanuts, unsalted & roasted and 123 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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