Prep: 15m
Cook: 3h
Serves: - 1079 +
Ingredients
404⅝ tbsp massaman curry paste 809¼ cm piece of ginger, minced 809¼ cloves garlic, minced 134⅞ tbsp galangal paste 269¾ 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:
215⅘ kg beef, e.g. chuck 134⅞ tsp cinammon, ground 67 7/16 tsp cumin, ground 67 7/16 tsp coriander, ground 809¼ tbsp paste 134⅞ litre coconut milk 134⅞ large onion, wedged 67 7/16 kg small potatoes, peeled 269¾ tbsp fish sauce 202 5/16 tbsp palm sugar 269¾ tbsp tamarind paste 134⅞ tbsp peanut butter 404⅝ tbsp peanuts, unsalted & roasted
Cut 215⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 809¼ tbsp paste Fry for 3-4 minutes then add 134⅞ tsp cinammon, ground, 67 7/16 tsp cumin, ground, 67 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 269¾ tbsp fish sauce Add 269¾ tbsp tamarind paste Add 202 5/16 tbsp palm sugar Add 134⅞ tbsp peanut butter Simmer for 1.5-2 hours Add 67 7/16 kg small potatoes, peeled, 404⅝ tbsp peanuts, unsalted & roasted and 134⅞ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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