Prep: 15m
Cook: 3h
Serves: - 1015 +
Ingredients
380⅝ tbsp massaman curry paste 761¼ cm piece of ginger, minced 761¼ cloves garlic, minced 126⅞ tbsp galangal paste 253¾ 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:
203 kg beef, e.g. chuck 126⅞ tsp cinammon, ground 63 7/16 tsp cumin, ground 63 7/16 tsp coriander, ground 761¼ tbsp paste 126⅞ litre coconut milk 126⅞ large onion, wedged 63 7/16 kg small potatoes, peeled 253¾ tbsp fish sauce 190 5/16 tbsp palm sugar 253¾ tbsp tamarind paste 126⅞ tbsp peanut butter 380⅝ tbsp peanuts, unsalted & roasted
Cut 203 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 761¼ tbsp paste Fry for 3-4 minutes then add 126⅞ tsp cinammon, ground, 63 7/16 tsp cumin, ground, 63 7/16 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 253¾ tbsp fish sauce Add 253¾ tbsp tamarind paste Add 190 5/16 tbsp palm sugar Add 126⅞ tbsp peanut butter Simmer for 1.5-2 hours Add 63 7/16 kg small potatoes, peeled, 380⅝ tbsp peanuts, unsalted & roasted and 126⅞ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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