Prep: 15m
Cook: 3h
Serves: - 1195 +
Ingredients
448⅛ tbsp massaman curry paste 896¼ cm piece of ginger, minced 896¼ cloves garlic, minced 149⅜ tbsp galangal paste 298¾ 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:
239 kg beef, e.g. chuck 149⅜ tsp cinammon, ground 74 11/16 tsp cumin, ground 74 11/16 tsp coriander, ground 896¼ tbsp paste 149⅜ litre coconut milk 149⅜ large onion, wedged 74 11/16 kg small potatoes, peeled 298¾ tbsp fish sauce 224 1/16 tbsp palm sugar 298¾ tbsp tamarind paste 149⅜ tbsp peanut butter 448⅛ tbsp peanuts, unsalted & roasted
Cut 239 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 896¼ tbsp paste Fry for 3-4 minutes then add 149⅜ tsp cinammon, ground, 74 11/16 tsp cumin, ground, 74 11/16 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 298¾ tbsp fish sauce Add 298¾ tbsp tamarind paste Add 224 1/16 tbsp palm sugar Add 149⅜ tbsp peanut butter Simmer for 1.5-2 hours Add 74 11/16 kg small potatoes, peeled, 448⅛ tbsp peanuts, unsalted & roasted and 149⅜ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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