Prep: 15m
Cook: 3h
Serves: - 1039 +
Ingredients
389⅝ tbsp massaman curry paste 779¼ cm piece of ginger, minced 779¼ cloves garlic, minced 129⅞ tbsp galangal paste 259¾ 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:
207⅘ kg beef, e.g. chuck 129⅞ tsp cinammon, ground 64 15/16 tsp cumin, ground 64 15/16 tsp coriander, ground 779¼ tbsp paste 129⅞ litre coconut milk 129⅞ large onion, wedged 64 15/16 kg small potatoes, peeled 259¾ tbsp fish sauce 194 13/16 tbsp palm sugar 259¾ tbsp tamarind paste 129⅞ tbsp peanut butter 389⅝ tbsp peanuts, unsalted & roasted
Cut 207⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 779¼ tbsp paste Fry for 3-4 minutes then add 129⅞ tsp cinammon, ground, 64 15/16 tsp cumin, ground, 64 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 259¾ tbsp fish sauce Add 259¾ tbsp tamarind paste Add 194 13/16 tbsp palm sugar Add 129⅞ tbsp peanut butter Simmer for 1.5-2 hours Add 64 15/16 kg small potatoes, peeled, 389⅝ tbsp peanuts, unsalted & roasted and 129⅞ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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