Prep: 15m
Cook: 3h
Serves: - 1030 +
Ingredients
386¼ tbsp massaman curry paste 772½ cm piece of ginger, minced 772½ cloves garlic, minced 128¾ tbsp galangal paste 257½ 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:
206 kg beef, e.g. chuck 128¾ tsp cinammon, ground 64⅜ tsp cumin, ground 64⅜ tsp coriander, ground 772½ tbsp paste 128¾ litre coconut milk 128¾ large onion, wedged 64⅜ kg small potatoes, peeled 257½ tbsp fish sauce 193⅛ tbsp palm sugar 257½ tbsp tamarind paste 128¾ tbsp peanut butter 386¼ tbsp peanuts, unsalted & roasted
Cut 206 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 772½ tbsp paste Fry for 3-4 minutes then add 128¾ tsp cinammon, ground, 64⅜ tsp cumin, ground, 64⅜ 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 257½ tbsp fish sauce Add 257½ tbsp tamarind paste Add 193⅛ tbsp palm sugar Add 128¾ tbsp peanut butter Simmer for 1.5-2 hours Add 64⅜ kg small potatoes, peeled, 386¼ tbsp peanuts, unsalted & roasted and 128¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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