Prep: 15m
Cook: 3h
Serves: - 1230 +
Ingredients
461¼ tbsp massaman curry paste 922½ cm piece of ginger, minced 922½ cloves garlic, minced 153¾ tbsp galangal paste 307½ 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:
246 kg beef, e.g. chuck 153¾ tsp cinammon, ground 76⅞ tsp cumin, ground 76⅞ tsp coriander, ground 922½ tbsp paste 153¾ litre coconut milk 153¾ large onion, wedged 76⅞ kg small potatoes, peeled 307½ tbsp fish sauce 230⅝ tbsp palm sugar 307½ tbsp tamarind paste 153¾ tbsp peanut butter 461¼ tbsp peanuts, unsalted & roasted
Cut 246 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 922½ tbsp paste Fry for 3-4 minutes then add 153¾ tsp cinammon, ground, 76⅞ tsp cumin, ground, 76⅞ 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 307½ tbsp fish sauce Add 307½ tbsp tamarind paste Add 230⅝ tbsp palm sugar Add 153¾ tbsp peanut butter Simmer for 1.5-2 hours Add 76⅞ kg small potatoes, peeled, 461¼ tbsp peanuts, unsalted & roasted and 153¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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