Prep: 15m
Cook: 3h
Serves: - 1265 +
Ingredients
474⅜ tbsp massaman curry paste 948¾ cm piece of ginger, minced 948¾ cloves garlic, minced 158⅛ tbsp galangal paste 316¼ 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:
253 kg beef, e.g. chuck 158⅛ tsp cinammon, ground 79 1/16 tsp cumin, ground 79 1/16 tsp coriander, ground 948¾ tbsp paste 158⅛ litre coconut milk 158⅛ large onion, wedged 79 1/16 kg small potatoes, peeled 316¼ tbsp fish sauce 237 3/16 tbsp palm sugar 316¼ tbsp tamarind paste 158⅛ tbsp peanut butter 474⅜ tbsp peanuts, unsalted & roasted
Cut 253 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 948¾ tbsp paste Fry for 3-4 minutes then add 158⅛ tsp cinammon, ground, 79 1/16 tsp cumin, ground, 79 1/16 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 316¼ tbsp fish sauce Add 316¼ tbsp tamarind paste Add 237 3/16 tbsp palm sugar Add 158⅛ tbsp peanut butter Simmer for 1.5-2 hours Add 79 1/16 kg small potatoes, peeled, 474⅜ tbsp peanuts, unsalted & roasted and 158⅛ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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