Prep: 15m
Cook: 3h
Serves: - 505 +
Ingredients
189⅜ tbsp massaman curry paste 378¾ cm piece of ginger, minced 378¾ cloves garlic, minced 63⅛ tbsp galangal paste 126¼ 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:
101 kg beef, e.g. chuck 63⅛ tsp cinammon, ground 31 9/16 tsp cumin, ground 31 9/16 tsp coriander, ground 378¾ tbsp paste 63⅛ litre coconut milk 63⅛ large onion, wedged 31 9/16 kg small potatoes, peeled 126¼ tbsp fish sauce 94 11/16 tbsp palm sugar 126¼ tbsp tamarind paste 63⅛ tbsp peanut butter 189⅜ tbsp peanuts, unsalted & roasted
Cut 101 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 378¾ tbsp paste Fry for 3-4 minutes then add 63⅛ tsp cinammon, ground, 31 9/16 tsp cumin, ground, 31 9/16 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 126¼ tbsp fish sauce Add 126¼ tbsp tamarind paste Add 94 11/16 tbsp palm sugar Add 63⅛ tbsp peanut butter Simmer for 1.5-2 hours Add 31 9/16 kg small potatoes, peeled, 189⅜ tbsp peanuts, unsalted & roasted and 63⅛ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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