Prep: 15m
Cook: 3h
Serves: - 1225 +
Ingredients
459⅜ tbsp massaman curry paste 918¾ cm piece of ginger, minced 918¾ cloves garlic, minced 153⅛ tbsp galangal paste 306¼ 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:
245 kg beef, e.g. chuck 153⅛ tsp cinammon, ground 76 9/16 tsp cumin, ground 76 9/16 tsp coriander, ground 918¾ tbsp paste 153⅛ litre coconut milk 153⅛ large onion, wedged 76 9/16 kg small potatoes, peeled 306¼ tbsp fish sauce 229 11/16 tbsp palm sugar 306¼ tbsp tamarind paste 153⅛ tbsp peanut butter 459⅜ tbsp peanuts, unsalted & roasted
Cut 245 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 918¾ tbsp paste Fry for 3-4 minutes then add 153⅛ tsp cinammon, ground, 76 9/16 tsp cumin, ground, 76 9/16 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 306¼ tbsp fish sauce Add 306¼ tbsp tamarind paste Add 229 11/16 tbsp palm sugar Add 153⅛ tbsp peanut butter Simmer for 1.5-2 hours Add 76 9/16 kg small potatoes, peeled, 459⅜ tbsp peanuts, unsalted & roasted and 153⅛ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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