Prep: 15m
Cook: 3h
Serves: - 1060 +
Ingredients
397½ tbsp massaman curry paste 795 cm piece of ginger, minced 795 cloves garlic, minced 132½ tbsp galangal paste 265 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:
212 kg beef, e.g. chuck 132½ tsp cinammon, ground 66¼ tsp cumin, ground 66¼ tsp coriander, ground 795 tbsp paste 132½ litre coconut milk 132½ large onion, wedged 66¼ kg small potatoes, peeled 265 tbsp fish sauce 198¾ tbsp palm sugar 265 tbsp tamarind paste 132½ tbsp peanut butter 397½ tbsp peanuts, unsalted & roasted
Cut 212 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 795 tbsp paste Fry for 3-4 minutes then add 132½ tsp cinammon, ground, 66¼ tsp cumin, ground, 66¼ 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 265 tbsp fish sauce Add 265 tbsp tamarind paste Add 198¾ tbsp palm sugar Add 132½ tbsp peanut butter Simmer for 1.5-2 hours Add 66¼ kg small potatoes, peeled, 397½ tbsp peanuts, unsalted & roasted and 132½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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