Prep: 15m
Cook: 3h
Serves: - 1155 +
Ingredients
433⅛ tbsp massaman curry paste 866¼ cm piece of ginger, minced 866¼ cloves garlic, minced 144⅜ tbsp galangal paste 288¾ 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:
231 kg beef, e.g. chuck 144⅜ tsp cinammon, ground 72 3/16 tsp cumin, ground 72 3/16 tsp coriander, ground 866¼ tbsp paste 144⅜ litre coconut milk 144⅜ large onion, wedged 72 3/16 kg small potatoes, peeled 288¾ tbsp fish sauce 216 9/16 tbsp palm sugar 288¾ tbsp tamarind paste 144⅜ tbsp peanut butter 433⅛ tbsp peanuts, unsalted & roasted
Cut 231 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 866¼ tbsp paste Fry for 3-4 minutes then add 144⅜ tsp cinammon, ground, 72 3/16 tsp cumin, ground, 72 3/16 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 288¾ tbsp fish sauce Add 288¾ tbsp tamarind paste Add 216 9/16 tbsp palm sugar Add 144⅜ tbsp peanut butter Simmer for 1.5-2 hours Add 72 3/16 kg small potatoes, peeled, 433⅛ tbsp peanuts, unsalted & roasted and 144⅜ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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