Prep: 15m
Cook: 3h
Serves: - 1049 +
Ingredients
393⅜ tbsp massaman curry paste 786¾ cm piece of ginger, minced 786¾ cloves garlic, minced 131⅛ tbsp galangal paste 262¼ 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:
209⅘ kg beef, e.g. chuck 131⅛ tsp cinammon, ground 65 9/16 tsp cumin, ground 65 9/16 tsp coriander, ground 786¾ tbsp paste 131⅛ litre coconut milk 131⅛ large onion, wedged 65 9/16 kg small potatoes, peeled 262¼ tbsp fish sauce 196 11/16 tbsp palm sugar 262¼ tbsp tamarind paste 131⅛ tbsp peanut butter 393⅜ tbsp peanuts, unsalted & roasted
Cut 209⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 786¾ tbsp paste Fry for 3-4 minutes then add 131⅛ tsp cinammon, ground, 65 9/16 tsp cumin, ground, 65 9/16 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 262¼ tbsp fish sauce Add 262¼ tbsp tamarind paste Add 196 11/16 tbsp palm sugar Add 131⅛ tbsp peanut butter Simmer for 1.5-2 hours Add 65 9/16 kg small potatoes, peeled, 393⅜ tbsp peanuts, unsalted & roasted and 131⅛ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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