Prep: 15m
Cook: 3h
Serves: - 990 +
Ingredients
371¼ tbsp massaman curry paste 742½ cm piece of ginger, minced 742½ cloves garlic, minced 123¾ tbsp galangal paste 247½ 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:
198 kg beef, e.g. chuck 123¾ tsp cinammon, ground 61⅞ tsp cumin, ground 61⅞ tsp coriander, ground 742½ tbsp paste 123¾ litre coconut milk 123¾ large onion, wedged 61⅞ kg small potatoes, peeled 247½ tbsp fish sauce 185⅝ tbsp palm sugar 247½ tbsp tamarind paste 123¾ tbsp peanut butter 371¼ tbsp peanuts, unsalted & roasted
Cut 198 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 742½ tbsp paste Fry for 3-4 minutes then add 123¾ tsp cinammon, ground, 61⅞ tsp cumin, ground, 61⅞ 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 247½ tbsp fish sauce Add 247½ tbsp tamarind paste Add 185⅝ tbsp palm sugar Add 123¾ tbsp peanut butter Simmer for 1.5-2 hours Add 61⅞ kg small potatoes, peeled, 371¼ tbsp peanuts, unsalted & roasted and 123¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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