Prep: 15m
Cook: 3h
Serves: - 1095 +
Ingredients
410⅝ tbsp massaman curry paste 821¼ cm piece of ginger, minced 821¼ cloves garlic, minced 136⅞ tbsp galangal paste 273¾ 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:
219 kg beef, e.g. chuck 136⅞ tsp cinammon, ground 68 7/16 tsp cumin, ground 68 7/16 tsp coriander, ground 821¼ tbsp paste 136⅞ litre coconut milk 136⅞ large onion, wedged 68 7/16 kg small potatoes, peeled 273¾ tbsp fish sauce 205 5/16 tbsp palm sugar 273¾ tbsp tamarind paste 136⅞ tbsp peanut butter 410⅝ tbsp peanuts, unsalted & roasted
Cut 219 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 821¼ tbsp paste Fry for 3-4 minutes then add 136⅞ tsp cinammon, ground, 68 7/16 tsp cumin, ground, 68 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 273¾ tbsp fish sauce Add 273¾ tbsp tamarind paste Add 205 5/16 tbsp palm sugar Add 136⅞ tbsp peanut butter Simmer for 1.5-2 hours Add 68 7/16 kg small potatoes, peeled, 410⅝ tbsp peanuts, unsalted & roasted and 136⅞ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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