Prep: 15m
Cook: 3h
Serves: - 1133 +
Ingredients
424⅞ tbsp massaman curry paste 849¾ cm piece of ginger, minced 849¾ cloves garlic, minced 141⅝ tbsp galangal paste 283¼ 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:
226⅗ kg beef, e.g. chuck 141⅝ tsp cinammon, ground 70 13/16 tsp cumin, ground 70 13/16 tsp coriander, ground 849¾ tbsp paste 141⅝ litre coconut milk 141⅝ large onion, wedged 70 13/16 kg small potatoes, peeled 283¼ tbsp fish sauce 212 7/16 tbsp palm sugar 283¼ tbsp tamarind paste 141⅝ tbsp peanut butter 424⅞ tbsp peanuts, unsalted & roasted
Cut 226⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 849¾ tbsp paste Fry for 3-4 minutes then add 141⅝ tsp cinammon, ground, 70 13/16 tsp cumin, ground, 70 13/16 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 283¼ tbsp fish sauce Add 283¼ tbsp tamarind paste Add 212 7/16 tbsp palm sugar Add 141⅝ tbsp peanut butter Simmer for 1.5-2 hours Add 70 13/16 kg small potatoes, peeled, 424⅞ tbsp peanuts, unsalted & roasted and 141⅝ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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