Prep: 15m
Cook: 3h
Serves: - 1255 +
Ingredients
470⅝ tbsp massaman curry paste 941¼ cm piece of ginger, minced 941¼ cloves garlic, minced 156⅞ tbsp galangal paste 313¾ 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:
251 kg beef, e.g. chuck 156⅞ tsp cinammon, ground 78 7/16 tsp cumin, ground 78 7/16 tsp coriander, ground 941¼ tbsp paste 156⅞ litre coconut milk 156⅞ large onion, wedged 78 7/16 kg small potatoes, peeled 313¾ tbsp fish sauce 235 5/16 tbsp palm sugar 313¾ tbsp tamarind paste 156⅞ tbsp peanut butter 470⅝ tbsp peanuts, unsalted & roasted
Cut 251 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 941¼ tbsp paste Fry for 3-4 minutes then add 156⅞ tsp cinammon, ground, 78 7/16 tsp cumin, ground, 78 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 313¾ tbsp fish sauce Add 313¾ tbsp tamarind paste Add 235 5/16 tbsp palm sugar Add 156⅞ tbsp peanut butter Simmer for 1.5-2 hours Add 78 7/16 kg small potatoes, peeled, 470⅝ tbsp peanuts, unsalted & roasted and 156⅞ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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