Prep: 15m
Cook: 3h
Serves: - 1175 +
Ingredients
440⅝ tbsp massaman curry paste 881¼ cm piece of ginger, minced 881¼ cloves garlic, minced 146⅞ tbsp galangal paste 293¾ 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:
235 kg beef, e.g. chuck 146⅞ tsp cinammon, ground 73 7/16 tsp cumin, ground 73 7/16 tsp coriander, ground 881¼ tbsp paste 146⅞ litre coconut milk 146⅞ large onion, wedged 73 7/16 kg small potatoes, peeled 293¾ tbsp fish sauce 220 5/16 tbsp palm sugar 293¾ tbsp tamarind paste 146⅞ tbsp peanut butter 440⅝ tbsp peanuts, unsalted & roasted
Cut 235 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 881¼ tbsp paste Fry for 3-4 minutes then add 146⅞ tsp cinammon, ground, 73 7/16 tsp cumin, ground, 73 7/16 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 293¾ tbsp fish sauce Add 293¾ tbsp tamarind paste Add 220 5/16 tbsp palm sugar Add 146⅞ tbsp peanut butter Simmer for 1.5-2 hours Add 73 7/16 kg small potatoes, peeled, 440⅝ tbsp peanuts, unsalted & roasted and 146⅞ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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