Prep: 15m
Cook: 3h
Serves: - 1229 +
Ingredients
460⅞ tbsp massaman curry paste 921¾ cm piece of ginger, minced 921¾ cloves garlic, minced 153⅝ tbsp galangal paste 307¼ 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:
245⅘ kg beef, e.g. chuck 153⅝ tsp cinammon, ground 76 13/16 tsp cumin, ground 76 13/16 tsp coriander, ground 921¾ tbsp paste 153⅝ litre coconut milk 153⅝ large onion, wedged 76 13/16 kg small potatoes, peeled 307¼ tbsp fish sauce 230 7/16 tbsp palm sugar 307¼ tbsp tamarind paste 153⅝ tbsp peanut butter 460⅞ tbsp peanuts, unsalted & roasted
Cut 245⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 921¾ tbsp paste Fry for 3-4 minutes then add 153⅝ tsp cinammon, ground, 76 13/16 tsp cumin, ground, 76 13/16 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 307¼ tbsp fish sauce Add 307¼ tbsp tamarind paste Add 230 7/16 tbsp palm sugar Add 153⅝ tbsp peanut butter Simmer for 1.5-2 hours Add 76 13/16 kg small potatoes, peeled, 460⅞ tbsp peanuts, unsalted & roasted and 153⅝ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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