Prep: 15m
Cook: 3h
Serves: - 1037 +
Ingredients
388⅞ tbsp massaman curry paste 777¾ cm piece of ginger, minced 777¾ cloves garlic, minced 129⅝ tbsp galangal paste 259¼ 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:
207⅖ kg beef, e.g. chuck 129⅝ tsp cinammon, ground 64 13/16 tsp cumin, ground 64 13/16 tsp coriander, ground 777¾ tbsp paste 129⅝ litre coconut milk 129⅝ large onion, wedged 64 13/16 kg small potatoes, peeled 259¼ tbsp fish sauce 194 7/16 tbsp palm sugar 259¼ tbsp tamarind paste 129⅝ tbsp peanut butter 388⅞ tbsp peanuts, unsalted & roasted
Cut 207⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 777¾ tbsp paste Fry for 3-4 minutes then add 129⅝ tsp cinammon, ground, 64 13/16 tsp cumin, ground, 64 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 259¼ tbsp fish sauce Add 259¼ tbsp tamarind paste Add 194 7/16 tbsp palm sugar Add 129⅝ tbsp peanut butter Simmer for 1.5-2 hours Add 64 13/16 kg small potatoes, peeled, 388⅞ tbsp peanuts, unsalted & roasted and 129⅝ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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