Prep: 15m
Cook: 3h
Serves: - 1141 +
Ingredients
427⅞ tbsp massaman curry paste 855¾ cm piece of ginger, minced 855¾ cloves garlic, minced 142⅝ tbsp galangal paste 285¼ 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:
228⅕ kg beef, e.g. chuck 142⅝ tsp cinammon, ground 71 5/16 tsp cumin, ground 71 5/16 tsp coriander, ground 855¾ tbsp paste 142⅝ litre coconut milk 142⅝ large onion, wedged 71 5/16 kg small potatoes, peeled 285¼ tbsp fish sauce 213 15/16 tbsp palm sugar 285¼ tbsp tamarind paste 142⅝ tbsp peanut butter 427⅞ tbsp peanuts, unsalted & roasted
Cut 228⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 855¾ tbsp paste Fry for 3-4 minutes then add 142⅝ tsp cinammon, ground, 71 5/16 tsp cumin, ground, 71 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 285¼ tbsp fish sauce Add 285¼ tbsp tamarind paste Add 213 15/16 tbsp palm sugar Add 142⅝ tbsp peanut butter Simmer for 1.5-2 hours Add 71 5/16 kg small potatoes, peeled, 427⅞ tbsp peanuts, unsalted & roasted and 142⅝ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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