Prep: 15m
Cook: 3h
Serves: - 1063 +
Ingredients
398⅝ tbsp massaman curry paste 797¼ cm piece of ginger, minced 797¼ cloves garlic, minced 132⅞ tbsp galangal paste 265¾ 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:
212⅗ kg beef, e.g. chuck 132⅞ tsp cinammon, ground 66 7/16 tsp cumin, ground 66 7/16 tsp coriander, ground 797¼ tbsp paste 132⅞ litre coconut milk 132⅞ large onion, wedged 66 7/16 kg small potatoes, peeled 265¾ tbsp fish sauce 199 5/16 tbsp palm sugar 265¾ tbsp tamarind paste 132⅞ tbsp peanut butter 398⅝ tbsp peanuts, unsalted & roasted
Cut 212⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 797¼ tbsp paste Fry for 3-4 minutes then add 132⅞ tsp cinammon, ground, 66 7/16 tsp cumin, ground, 66 7/16 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 265¾ tbsp fish sauce Add 265¾ tbsp tamarind paste Add 199 5/16 tbsp palm sugar Add 132⅞ tbsp peanut butter Simmer for 1.5-2 hours Add 66 7/16 kg small potatoes, peeled, 398⅝ tbsp peanuts, unsalted & roasted and 132⅞ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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