Prep: 15m
Cook: 3h
Serves: - 1185 +
Ingredients
444⅜ tbsp massaman curry paste 888¾ cm piece of ginger, minced 888¾ cloves garlic, minced 148⅛ tbsp galangal paste 296¼ 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:
237 kg beef, e.g. chuck 148⅛ tsp cinammon, ground 74 1/16 tsp cumin, ground 74 1/16 tsp coriander, ground 888¾ tbsp paste 148⅛ litre coconut milk 148⅛ large onion, wedged 74 1/16 kg small potatoes, peeled 296¼ tbsp fish sauce 222 3/16 tbsp palm sugar 296¼ tbsp tamarind paste 148⅛ tbsp peanut butter 444⅜ tbsp peanuts, unsalted & roasted
Cut 237 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 888¾ tbsp paste Fry for 3-4 minutes then add 148⅛ tsp cinammon, ground, 74 1/16 tsp cumin, ground, 74 1/16 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 296¼ tbsp fish sauce Add 296¼ tbsp tamarind paste Add 222 3/16 tbsp palm sugar Add 148⅛ tbsp peanut butter Simmer for 1.5-2 hours Add 74 1/16 kg small potatoes, peeled, 444⅜ tbsp peanuts, unsalted & roasted and 148⅛ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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