Prep: 15m
Cook: 3h
Serves: - 1167 +
Ingredients
437⅝ tbsp massaman curry paste 875¼ cm piece of ginger, minced 875¼ cloves garlic, minced 145⅞ tbsp galangal paste 291¾ 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:
233⅖ kg beef, e.g. chuck 145⅞ tsp cinammon, ground 72 15/16 tsp cumin, ground 72 15/16 tsp coriander, ground 875¼ tbsp paste 145⅞ litre coconut milk 145⅞ large onion, wedged 72 15/16 kg small potatoes, peeled 291¾ tbsp fish sauce 218 13/16 tbsp palm sugar 291¾ tbsp tamarind paste 145⅞ tbsp peanut butter 437⅝ tbsp peanuts, unsalted & roasted
Cut 233⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 875¼ tbsp paste Fry for 3-4 minutes then add 145⅞ tsp cinammon, ground, 72 15/16 tsp cumin, ground, 72 15/16 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 291¾ tbsp fish sauce Add 291¾ tbsp tamarind paste Add 218 13/16 tbsp palm sugar Add 145⅞ tbsp peanut butter Simmer for 1.5-2 hours Add 72 15/16 kg small potatoes, peeled, 437⅝ tbsp peanuts, unsalted & roasted and 145⅞ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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