Prep: 15m
Cook: 3h
Serves: - 1047 +
Ingredients
392⅝ tbsp massaman curry paste 785¼ cm piece of ginger, minced 785¼ cloves garlic, minced 130⅞ tbsp galangal paste 261¾ 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:
209⅖ kg beef, e.g. chuck 130⅞ tsp cinammon, ground 65 7/16 tsp cumin, ground 65 7/16 tsp coriander, ground 785¼ tbsp paste 130⅞ litre coconut milk 130⅞ large onion, wedged 65 7/16 kg small potatoes, peeled 261¾ tbsp fish sauce 196 5/16 tbsp palm sugar 261¾ tbsp tamarind paste 130⅞ tbsp peanut butter 392⅝ tbsp peanuts, unsalted & roasted
Cut 209⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 785¼ tbsp paste Fry for 3-4 minutes then add 130⅞ tsp cinammon, ground, 65 7/16 tsp cumin, ground, 65 7/16 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 261¾ tbsp fish sauce Add 261¾ tbsp tamarind paste Add 196 5/16 tbsp palm sugar Add 130⅞ tbsp peanut butter Simmer for 1.5-2 hours Add 65 7/16 kg small potatoes, peeled, 392⅝ tbsp peanuts, unsalted & roasted and 130⅞ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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