Prep: 15m
Cook: 3h
Serves: - 1239 +
Ingredients
464⅝ tbsp massaman curry paste 929¼ cm piece of ginger, minced 929¼ cloves garlic, minced 154⅞ tbsp galangal paste 309¾ 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:
247⅘ kg beef, e.g. chuck 154⅞ tsp cinammon, ground 77 7/16 tsp cumin, ground 77 7/16 tsp coriander, ground 929¼ tbsp paste 154⅞ litre coconut milk 154⅞ large onion, wedged 77 7/16 kg small potatoes, peeled 309¾ tbsp fish sauce 232 5/16 tbsp palm sugar 309¾ tbsp tamarind paste 154⅞ tbsp peanut butter 464⅝ tbsp peanuts, unsalted & roasted
Cut 247⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 929¼ tbsp paste Fry for 3-4 minutes then add 154⅞ tsp cinammon, ground, 77 7/16 tsp cumin, ground, 77 7/16 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 309¾ tbsp fish sauce Add 309¾ tbsp tamarind paste Add 232 5/16 tbsp palm sugar Add 154⅞ tbsp peanut butter Simmer for 1.5-2 hours Add 77 7/16 kg small potatoes, peeled, 464⅝ tbsp peanuts, unsalted & roasted and 154⅞ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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