Prep: 15m
Cook: 3h
Serves: - 1048 +
Ingredients
393 tbsp massaman curry paste 786 cm piece of ginger, minced 786 cloves garlic, minced 131 tbsp galangal paste 262 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:
209⅗ kg beef, e.g. chuck 131 tsp cinammon, ground 65½ tsp cumin, ground 65½ tsp coriander, ground 786 tbsp paste 131 litre coconut milk 131 large onion, wedged 65½ kg small potatoes, peeled 262 tbsp fish sauce 196½ tbsp palm sugar 262 tbsp tamarind paste 131 tbsp peanut butter 393 tbsp peanuts, unsalted & roasted
Cut 209⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 786 tbsp paste Fry for 3-4 minutes then add 131 tsp cinammon, ground, 65½ tsp cumin, ground, 65½ 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 262 tbsp fish sauce Add 262 tbsp tamarind paste Add 196½ tbsp palm sugar Add 131 tbsp peanut butter Simmer for 1.5-2 hours Add 65½ kg small potatoes, peeled, 393 tbsp peanuts, unsalted & roasted and 131 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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