Prep: 15m
Cook: 3h
Serves: - 1130 +
Ingredients
423¾ tbsp massaman curry paste 847½ cm piece of ginger, minced 847½ cloves garlic, minced 141¼ tbsp galangal paste 282½ 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:
226 kg beef, e.g. chuck 141¼ tsp cinammon, ground 70⅝ tsp cumin, ground 70⅝ tsp coriander, ground 847½ tbsp paste 141¼ litre coconut milk 141¼ large onion, wedged 70⅝ kg small potatoes, peeled 282½ tbsp fish sauce 211⅞ tbsp palm sugar 282½ tbsp tamarind paste 141¼ tbsp peanut butter 423¾ tbsp peanuts, unsalted & roasted
Cut 226 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 847½ tbsp paste Fry for 3-4 minutes then add 141¼ tsp cinammon, ground, 70⅝ tsp cumin, ground, 70⅝ 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 282½ tbsp fish sauce Add 282½ tbsp tamarind paste Add 211⅞ tbsp palm sugar Add 141¼ tbsp peanut butter Simmer for 1.5-2 hours Add 70⅝ kg small potatoes, peeled, 423¾ tbsp peanuts, unsalted & roasted and 141¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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