Prep: 15m
Cook: 3h
Serves: - 1025 +
Ingredients
384⅜ tbsp massaman curry paste 768¾ cm piece of ginger, minced 768¾ cloves garlic, minced 128⅛ tbsp galangal paste 256¼ 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:
205 kg beef, e.g. chuck 128⅛ tsp cinammon, ground 64 1/16 tsp cumin, ground 64 1/16 tsp coriander, ground 768¾ tbsp paste 128⅛ litre coconut milk 128⅛ large onion, wedged 64 1/16 kg small potatoes, peeled 256¼ tbsp fish sauce 192 3/16 tbsp palm sugar 256¼ tbsp tamarind paste 128⅛ tbsp peanut butter 384⅜ tbsp peanuts, unsalted & roasted
Cut 205 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 768¾ tbsp paste Fry for 3-4 minutes then add 128⅛ tsp cinammon, ground, 64 1/16 tsp cumin, ground, 64 1/16 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 256¼ tbsp fish sauce Add 256¼ tbsp tamarind paste Add 192 3/16 tbsp palm sugar Add 128⅛ tbsp peanut butter Simmer for 1.5-2 hours Add 64 1/16 kg small potatoes, peeled, 384⅜ tbsp peanuts, unsalted & roasted and 128⅛ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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