Prep: 15m
Cook: 3h
Serves: - 1035 +
Ingredients
388⅛ tbsp massaman curry paste 776¼ cm piece of ginger, minced 776¼ cloves garlic, minced 129⅜ tbsp galangal paste 258¾ 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:
207 kg beef, e.g. chuck 129⅜ tsp cinammon, ground 64 11/16 tsp cumin, ground 64 11/16 tsp coriander, ground 776¼ tbsp paste 129⅜ litre coconut milk 129⅜ large onion, wedged 64 11/16 kg small potatoes, peeled 258¾ tbsp fish sauce 194 1/16 tbsp palm sugar 258¾ tbsp tamarind paste 129⅜ tbsp peanut butter 388⅛ tbsp peanuts, unsalted & roasted
Cut 207 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 776¼ tbsp paste Fry for 3-4 minutes then add 129⅜ tsp cinammon, ground, 64 11/16 tsp cumin, ground, 64 11/16 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 258¾ tbsp fish sauce Add 258¾ tbsp tamarind paste Add 194 1/16 tbsp palm sugar Add 129⅜ tbsp peanut butter Simmer for 1.5-2 hours Add 64 11/16 kg small potatoes, peeled, 388⅛ tbsp peanuts, unsalted & roasted and 129⅜ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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