Prep: 15m
Cook: 3h
Serves: - 1023 +
Ingredients
383⅝ tbsp massaman curry paste 767¼ cm piece of ginger, minced 767¼ cloves garlic, minced 127⅞ tbsp galangal paste 255¾ 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:
204⅗ kg beef, e.g. chuck 127⅞ tsp cinammon, ground 63 15/16 tsp cumin, ground 63 15/16 tsp coriander, ground 767¼ tbsp paste 127⅞ litre coconut milk 127⅞ large onion, wedged 63 15/16 kg small potatoes, peeled 255¾ tbsp fish sauce 191 13/16 tbsp palm sugar 255¾ tbsp tamarind paste 127⅞ tbsp peanut butter 383⅝ tbsp peanuts, unsalted & roasted
Cut 204⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 767¼ tbsp paste Fry for 3-4 minutes then add 127⅞ tsp cinammon, ground, 63 15/16 tsp cumin, ground, 63 15/16 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 255¾ tbsp fish sauce Add 255¾ tbsp tamarind paste Add 191 13/16 tbsp palm sugar Add 127⅞ tbsp peanut butter Simmer for 1.5-2 hours Add 63 15/16 kg small potatoes, peeled, 383⅝ tbsp peanuts, unsalted & roasted and 127⅞ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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