Prep: 15m
Cook: 3h
Serves: - 1014 +
Ingredients
380¼ tbsp massaman curry paste 760½ cm piece of ginger, minced 760½ cloves garlic, minced 126¾ tbsp galangal paste 253½ 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:
202⅘ kg beef, e.g. chuck 126¾ tsp cinammon, ground 63⅜ tsp cumin, ground 63⅜ tsp coriander, ground 760½ tbsp paste 126¾ litre coconut milk 126¾ large onion, wedged 63⅜ kg small potatoes, peeled 253½ tbsp fish sauce 190⅛ tbsp palm sugar 253½ tbsp tamarind paste 126¾ tbsp peanut butter 380¼ tbsp peanuts, unsalted & roasted
Cut 202⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 760½ tbsp paste Fry for 3-4 minutes then add 126¾ tsp cinammon, ground, 63⅜ tsp cumin, ground, 63⅜ 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 253½ tbsp fish sauce Add 253½ tbsp tamarind paste Add 190⅛ tbsp palm sugar Add 126¾ tbsp peanut butter Simmer for 1.5-2 hours Add 63⅜ kg small potatoes, peeled, 380¼ tbsp peanuts, unsalted & roasted and 126¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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