Prep: 15m
Cook: 3h
Serves: - 1053 +
Ingredients
394⅞ tbsp massaman curry paste 789¾ cm piece of ginger, minced 789¾ cloves garlic, minced 131⅝ tbsp galangal paste 263¼ 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:
210⅗ kg beef, e.g. chuck 131⅝ tsp cinammon, ground 65 13/16 tsp cumin, ground 65 13/16 tsp coriander, ground 789¾ tbsp paste 131⅝ litre coconut milk 131⅝ large onion, wedged 65 13/16 kg small potatoes, peeled 263¼ tbsp fish sauce 197 7/16 tbsp palm sugar 263¼ tbsp tamarind paste 131⅝ tbsp peanut butter 394⅞ tbsp peanuts, unsalted & roasted
Cut 210⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 789¾ tbsp paste Fry for 3-4 minutes then add 131⅝ tsp cinammon, ground, 65 13/16 tsp cumin, ground, 65 13/16 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 263¼ tbsp fish sauce Add 263¼ tbsp tamarind paste Add 197 7/16 tbsp palm sugar Add 131⅝ tbsp peanut butter Simmer for 1.5-2 hours Add 65 13/16 kg small potatoes, peeled, 394⅞ tbsp peanuts, unsalted & roasted and 131⅝ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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