Prep: 15m
Cook: 3h
Serves: - 1061 +
Ingredients
397⅞ tbsp massaman curry paste 795¾ cm piece of ginger, minced 795¾ cloves garlic, minced 132⅝ tbsp galangal paste 265¼ 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:
212⅕ kg beef, e.g. chuck 132⅝ tsp cinammon, ground 66 5/16 tsp cumin, ground 66 5/16 tsp coriander, ground 795¾ tbsp paste 132⅝ litre coconut milk 132⅝ large onion, wedged 66 5/16 kg small potatoes, peeled 265¼ tbsp fish sauce 198 15/16 tbsp palm sugar 265¼ tbsp tamarind paste 132⅝ tbsp peanut butter 397⅞ tbsp peanuts, unsalted & roasted
Cut 212⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 795¾ tbsp paste Fry for 3-4 minutes then add 132⅝ tsp cinammon, ground, 66 5/16 tsp cumin, ground, 66 5/16 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 265¼ tbsp fish sauce Add 265¼ tbsp tamarind paste Add 198 15/16 tbsp palm sugar Add 132⅝ tbsp peanut butter Simmer for 1.5-2 hours Add 66 5/16 kg small potatoes, peeled, 397⅞ tbsp peanuts, unsalted & roasted and 132⅝ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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