Prep: 15m
Cook: 3h
Serves: - 1021 +
Ingredients
382⅞ tbsp massaman curry paste 765¾ cm piece of ginger, minced 765¾ cloves garlic, minced 127⅝ tbsp galangal paste 255¼ 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:
204⅕ kg beef, e.g. chuck 127⅝ tsp cinammon, ground 63 13/16 tsp cumin, ground 63 13/16 tsp coriander, ground 765¾ tbsp paste 127⅝ litre coconut milk 127⅝ large onion, wedged 63 13/16 kg small potatoes, peeled 255¼ tbsp fish sauce 191 7/16 tbsp palm sugar 255¼ tbsp tamarind paste 127⅝ tbsp peanut butter 382⅞ tbsp peanuts, unsalted & roasted
Cut 204⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 765¾ tbsp paste Fry for 3-4 minutes then add 127⅝ tsp cinammon, ground, 63 13/16 tsp cumin, ground, 63 13/16 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 255¼ tbsp fish sauce Add 255¼ tbsp tamarind paste Add 191 7/16 tbsp palm sugar Add 127⅝ tbsp peanut butter Simmer for 1.5-2 hours Add 63 13/16 kg small potatoes, peeled, 382⅞ tbsp peanuts, unsalted & roasted and 127⅝ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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