Prep: 15m
Cook: 3h
Serves: - 992 +
Ingredients
372 tbsp massaman curry paste 744 cm piece of ginger, minced 744 cloves garlic, minced 124 tbsp galangal paste 248 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:
198⅖ kg beef, e.g. chuck 124 tsp cinammon, ground 62 tsp cumin, ground 62 tsp coriander, ground 744 tbsp paste 124 litre coconut milk 124 large onion, wedged 62 kg small potatoes, peeled 248 tbsp fish sauce 186 tbsp palm sugar 248 tbsp tamarind paste 124 tbsp peanut butter 372 tbsp peanuts, unsalted & roasted
Cut 198⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 744 tbsp paste Fry for 3-4 minutes then add 124 tsp cinammon, ground, 62 tsp cumin, ground, 62 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 248 tbsp fish sauce Add 248 tbsp tamarind paste Add 186 tbsp palm sugar Add 124 tbsp peanut butter Simmer for 1.5-2 hours Add 62 kg small potatoes, peeled, 372 tbsp peanuts, unsalted & roasted and 124 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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