Prep: 15m
Cook: 3h
Serves: - 1109 +
Ingredients
415⅞ tbsp massaman curry paste 831¾ cm piece of ginger, minced 831¾ cloves garlic, minced 138⅝ tbsp galangal paste 277¼ 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:
221⅘ kg beef, e.g. chuck 138⅝ tsp cinammon, ground 69 5/16 tsp cumin, ground 69 5/16 tsp coriander, ground 831¾ tbsp paste 138⅝ litre coconut milk 138⅝ large onion, wedged 69 5/16 kg small potatoes, peeled 277¼ tbsp fish sauce 207 15/16 tbsp palm sugar 277¼ tbsp tamarind paste 138⅝ tbsp peanut butter 415⅞ tbsp peanuts, unsalted & roasted
Cut 221⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 831¾ tbsp paste Fry for 3-4 minutes then add 138⅝ tsp cinammon, ground, 69 5/16 tsp cumin, ground, 69 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 277¼ tbsp fish sauce Add 277¼ tbsp tamarind paste Add 207 15/16 tbsp palm sugar Add 138⅝ tbsp peanut butter Simmer for 1.5-2 hours Add 69 5/16 kg small potatoes, peeled, 415⅞ tbsp peanuts, unsalted & roasted and 138⅝ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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