Prep: 15m
Cook: 3h
Serves: - 1044 +
Ingredients
391½ tbsp massaman curry paste 783 cm piece of ginger, minced 783 cloves garlic, minced 130½ tbsp galangal paste 261 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:
208⅘ kg beef, e.g. chuck 130½ tsp cinammon, ground 65¼ tsp cumin, ground 65¼ tsp coriander, ground 783 tbsp paste 130½ litre coconut milk 130½ large onion, wedged 65¼ kg small potatoes, peeled 261 tbsp fish sauce 195¾ tbsp palm sugar 261 tbsp tamarind paste 130½ tbsp peanut butter 391½ tbsp peanuts, unsalted & roasted
Cut 208⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 783 tbsp paste Fry for 3-4 minutes then add 130½ tsp cinammon, ground, 65¼ tsp cumin, ground, 65¼ 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 261 tbsp fish sauce Add 261 tbsp tamarind paste Add 195¾ tbsp palm sugar Add 130½ tbsp peanut butter Simmer for 1.5-2 hours Add 65¼ kg small potatoes, peeled, 391½ tbsp peanuts, unsalted & roasted and 130½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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