Prep: 15m
Cook: 3h
Serves: - 1070 +
Ingredients
401¼ tbsp massaman curry paste 802½ cm piece of ginger, minced 802½ cloves garlic, minced 133¾ tbsp galangal paste 267½ 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:
214 kg beef, e.g. chuck 133¾ tsp cinammon, ground 66⅞ tsp cumin, ground 66⅞ tsp coriander, ground 802½ tbsp paste 133¾ litre coconut milk 133¾ large onion, wedged 66⅞ kg small potatoes, peeled 267½ tbsp fish sauce 200⅝ tbsp palm sugar 267½ tbsp tamarind paste 133¾ tbsp peanut butter 401¼ tbsp peanuts, unsalted & roasted
Cut 214 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 802½ tbsp paste Fry for 3-4 minutes then add 133¾ tsp cinammon, ground, 66⅞ tsp cumin, ground, 66⅞ 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 267½ tbsp fish sauce Add 267½ tbsp tamarind paste Add 200⅝ tbsp palm sugar Add 133¾ tbsp peanut butter Simmer for 1.5-2 hours Add 66⅞ kg small potatoes, peeled, 401¼ tbsp peanuts, unsalted & roasted and 133¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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