Prep: 15m
Cook: 3h
Serves: - 1045 +
Ingredients
391⅞ tbsp massaman curry paste 783¾ cm piece of ginger, minced 783¾ cloves garlic, minced 130⅝ tbsp galangal paste 261¼ 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:
209 kg beef, e.g. chuck 130⅝ tsp cinammon, ground 65 5/16 tsp cumin, ground 65 5/16 tsp coriander, ground 783¾ tbsp paste 130⅝ litre coconut milk 130⅝ large onion, wedged 65 5/16 kg small potatoes, peeled 261¼ tbsp fish sauce 195 15/16 tbsp palm sugar 261¼ tbsp tamarind paste 130⅝ tbsp peanut butter 391⅞ tbsp peanuts, unsalted & roasted
Cut 209 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 783¾ tbsp paste Fry for 3-4 minutes then add 130⅝ tsp cinammon, ground, 65 5/16 tsp cumin, ground, 65 5/16 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 261¼ tbsp fish sauce Add 261¼ tbsp tamarind paste Add 195 15/16 tbsp palm sugar Add 130⅝ tbsp peanut butter Simmer for 1.5-2 hours Add 65 5/16 kg small potatoes, peeled, 391⅞ tbsp peanuts, unsalted & roasted and 130⅝ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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