Prep: 15m
Cook: 3h
Serves: - 1119 +
Ingredients
419⅝ tbsp massaman curry paste 839¼ cm piece of ginger, minced 839¼ cloves garlic, minced 139⅞ tbsp galangal paste 279¾ 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:
223⅘ kg beef, e.g. chuck 139⅞ tsp cinammon, ground 69 15/16 tsp cumin, ground 69 15/16 tsp coriander, ground 839¼ tbsp paste 139⅞ litre coconut milk 139⅞ large onion, wedged 69 15/16 kg small potatoes, peeled 279¾ tbsp fish sauce 209 13/16 tbsp palm sugar 279¾ tbsp tamarind paste 139⅞ tbsp peanut butter 419⅝ tbsp peanuts, unsalted & roasted
Cut 223⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 839¼ tbsp paste Fry for 3-4 minutes then add 139⅞ tsp cinammon, ground, 69 15/16 tsp cumin, ground, 69 15/16 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 279¾ tbsp fish sauce Add 279¾ tbsp tamarind paste Add 209 13/16 tbsp palm sugar Add 139⅞ tbsp peanut butter Simmer for 1.5-2 hours Add 69 15/16 kg small potatoes, peeled, 419⅝ tbsp peanuts, unsalted & roasted and 139⅞ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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