Prep: 15m
Cook: 3h
Serves: - 1013 +
Ingredients
379⅞ tbsp massaman curry paste 759¾ cm piece of ginger, minced 759¾ cloves garlic, minced 126⅝ tbsp galangal paste 253¼ 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:
202⅗ kg beef, e.g. chuck 126⅝ tsp cinammon, ground 63 5/16 tsp cumin, ground 63 5/16 tsp coriander, ground 759¾ tbsp paste 126⅝ litre coconut milk 126⅝ large onion, wedged 63 5/16 kg small potatoes, peeled 253¼ tbsp fish sauce 189 15/16 tbsp palm sugar 253¼ tbsp tamarind paste 126⅝ tbsp peanut butter 379⅞ tbsp peanuts, unsalted & roasted
Cut 202⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 759¾ tbsp paste Fry for 3-4 minutes then add 126⅝ tsp cinammon, ground, 63 5/16 tsp cumin, ground, 63 5/16 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 253¼ tbsp fish sauce Add 253¼ tbsp tamarind paste Add 189 15/16 tbsp palm sugar Add 126⅝ tbsp peanut butter Simmer for 1.5-2 hours Add 63 5/16 kg small potatoes, peeled, 379⅞ tbsp peanuts, unsalted & roasted and 126⅝ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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