Prep: 15m
Cook: 3h
Serves: - 1041 +
Ingredients
390⅜ tbsp massaman curry paste 780¾ cm piece of ginger, minced 780¾ cloves garlic, minced 130⅛ tbsp galangal paste 260¼ 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:
208⅕ kg beef, e.g. chuck 130⅛ tsp cinammon, ground 65 1/16 tsp cumin, ground 65 1/16 tsp coriander, ground 780¾ tbsp paste 130⅛ litre coconut milk 130⅛ large onion, wedged 65 1/16 kg small potatoes, peeled 260¼ tbsp fish sauce 195 3/16 tbsp palm sugar 260¼ tbsp tamarind paste 130⅛ tbsp peanut butter 390⅜ tbsp peanuts, unsalted & roasted
Cut 208⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 780¾ tbsp paste Fry for 3-4 minutes then add 130⅛ tsp cinammon, ground, 65 1/16 tsp cumin, ground, 65 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 260¼ tbsp fish sauce Add 260¼ tbsp tamarind paste Add 195 3/16 tbsp palm sugar Add 130⅛ tbsp peanut butter Simmer for 1.5-2 hours Add 65 1/16 kg small potatoes, peeled, 390⅜ tbsp peanuts, unsalted & roasted and 130⅛ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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