Prep: 15m
Cook: 3h
Serves: - 1245 +
Ingredients
466⅞ tbsp massaman curry paste 933¾ cm piece of ginger, minced 933¾ cloves garlic, minced 155⅝ tbsp galangal paste 311¼ 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:
249 kg beef, e.g. chuck 155⅝ tsp cinammon, ground 77 13/16 tsp cumin, ground 77 13/16 tsp coriander, ground 933¾ tbsp paste 155⅝ litre coconut milk 155⅝ large onion, wedged 77 13/16 kg small potatoes, peeled 311¼ tbsp fish sauce 233 7/16 tbsp palm sugar 311¼ tbsp tamarind paste 155⅝ tbsp peanut butter 466⅞ tbsp peanuts, unsalted & roasted
Cut 249 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 933¾ tbsp paste Fry for 3-4 minutes then add 155⅝ tsp cinammon, ground, 77 13/16 tsp cumin, ground, 77 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 311¼ tbsp fish sauce Add 311¼ tbsp tamarind paste Add 233 7/16 tbsp palm sugar Add 155⅝ tbsp peanut butter Simmer for 1.5-2 hours Add 77 13/16 kg small potatoes, peeled, 466⅞ tbsp peanuts, unsalted & roasted and 155⅝ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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