Prep: 15m
Cook: 3h
Serves: - 1157 +
Ingredients
433⅞ tbsp massaman curry paste 867¾ cm piece of ginger, minced 867¾ cloves garlic, minced 144⅝ tbsp galangal paste 289¼ 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:
231⅖ kg beef, e.g. chuck 144⅝ tsp cinammon, ground 72 5/16 tsp cumin, ground 72 5/16 tsp coriander, ground 867¾ tbsp paste 144⅝ litre coconut milk 144⅝ large onion, wedged 72 5/16 kg small potatoes, peeled 289¼ tbsp fish sauce 216 15/16 tbsp palm sugar 289¼ tbsp tamarind paste 144⅝ tbsp peanut butter 433⅞ tbsp peanuts, unsalted & roasted
Cut 231⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 867¾ tbsp paste Fry for 3-4 minutes then add 144⅝ tsp cinammon, ground, 72 5/16 tsp cumin, ground, 72 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 289¼ tbsp fish sauce Add 289¼ tbsp tamarind paste Add 216 15/16 tbsp palm sugar Add 144⅝ tbsp peanut butter Simmer for 1.5-2 hours Add 72 5/16 kg small potatoes, peeled, 433⅞ tbsp peanuts, unsalted & roasted and 144⅝ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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