Prep: 15m
Cook: 3h
Serves: - 1205 +
Ingredients
451⅞ tbsp massaman curry paste 903¾ cm piece of ginger, minced 903¾ cloves garlic, minced 150⅝ tbsp galangal paste 301¼ 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:
241 kg beef, e.g. chuck 150⅝ tsp cinammon, ground 75 5/16 tsp cumin, ground 75 5/16 tsp coriander, ground 903¾ tbsp paste 150⅝ litre coconut milk 150⅝ large onion, wedged 75 5/16 kg small potatoes, peeled 301¼ tbsp fish sauce 225 15/16 tbsp palm sugar 301¼ tbsp tamarind paste 150⅝ tbsp peanut butter 451⅞ tbsp peanuts, unsalted & roasted
Cut 241 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 903¾ tbsp paste Fry for 3-4 minutes then add 150⅝ tsp cinammon, ground, 75 5/16 tsp cumin, ground, 75 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 301¼ tbsp fish sauce Add 301¼ tbsp tamarind paste Add 225 15/16 tbsp palm sugar Add 150⅝ tbsp peanut butter Simmer for 1.5-2 hours Add 75 5/16 kg small potatoes, peeled, 451⅞ tbsp peanuts, unsalted & roasted and 150⅝ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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