Prep: 15m
Cook: 3h
Serves: - 1173 +
Ingredients
439⅞ tbsp massaman curry paste 879¾ cm piece of ginger, minced 879¾ cloves garlic, minced 146⅝ tbsp galangal paste 293¼ 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:
234⅗ kg beef, e.g. chuck 146⅝ tsp cinammon, ground 73 5/16 tsp cumin, ground 73 5/16 tsp coriander, ground 879¾ tbsp paste 146⅝ litre coconut milk 146⅝ large onion, wedged 73 5/16 kg small potatoes, peeled 293¼ tbsp fish sauce 219 15/16 tbsp palm sugar 293¼ tbsp tamarind paste 146⅝ tbsp peanut butter 439⅞ tbsp peanuts, unsalted & roasted
Cut 234⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 879¾ tbsp paste Fry for 3-4 minutes then add 146⅝ tsp cinammon, ground, 73 5/16 tsp cumin, ground, 73 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 293¼ tbsp fish sauce Add 293¼ tbsp tamarind paste Add 219 15/16 tbsp palm sugar Add 146⅝ tbsp peanut butter Simmer for 1.5-2 hours Add 73 5/16 kg small potatoes, peeled, 439⅞ tbsp peanuts, unsalted & roasted and 146⅝ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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