Prep: 15m
Cook: 3h
Serves: - 1051 +
Ingredients
394⅛ tbsp massaman curry paste 788¼ cm piece of ginger, minced 788¼ cloves garlic, minced 131⅜ tbsp galangal paste 262¾ 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:
210⅕ kg beef, e.g. chuck 131⅜ tsp cinammon, ground 65 11/16 tsp cumin, ground 65 11/16 tsp coriander, ground 788¼ tbsp paste 131⅜ litre coconut milk 131⅜ large onion, wedged 65 11/16 kg small potatoes, peeled 262¾ tbsp fish sauce 197 1/16 tbsp palm sugar 262¾ tbsp tamarind paste 131⅜ tbsp peanut butter 394⅛ tbsp peanuts, unsalted & roasted
Cut 210⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 788¼ tbsp paste Fry for 3-4 minutes then add 131⅜ tsp cinammon, ground, 65 11/16 tsp cumin, ground, 65 11/16 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 262¾ tbsp fish sauce Add 262¾ tbsp tamarind paste Add 197 1/16 tbsp palm sugar Add 131⅜ tbsp peanut butter Simmer for 1.5-2 hours Add 65 11/16 kg small potatoes, peeled, 394⅛ tbsp peanuts, unsalted & roasted and 131⅜ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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