Prep: 15m
Cook: 3h
Serves: - 1263 +
Ingredients
473⅝ tbsp massaman curry paste 947¼ cm piece of ginger, minced 947¼ cloves garlic, minced 157⅞ tbsp galangal paste 315¾ 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:
252⅗ kg beef, e.g. chuck 157⅞ tsp cinammon, ground 78 15/16 tsp cumin, ground 78 15/16 tsp coriander, ground 947¼ tbsp paste 157⅞ litre coconut milk 157⅞ large onion, wedged 78 15/16 kg small potatoes, peeled 315¾ tbsp fish sauce 236 13/16 tbsp palm sugar 315¾ tbsp tamarind paste 157⅞ tbsp peanut butter 473⅝ tbsp peanuts, unsalted & roasted
Cut 252⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 947¼ tbsp paste Fry for 3-4 minutes then add 157⅞ tsp cinammon, ground, 78 15/16 tsp cumin, ground, 78 15/16 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 315¾ tbsp fish sauce Add 315¾ tbsp tamarind paste Add 236 13/16 tbsp palm sugar Add 157⅞ tbsp peanut butter Simmer for 1.5-2 hours Add 78 15/16 kg small potatoes, peeled, 473⅝ tbsp peanuts, unsalted & roasted and 157⅞ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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