Prep: 15m
Cook: 3h
Serves: - 508 +
Ingredients
190½ tbsp massaman curry paste 381 cm piece of ginger, minced 381 cloves garlic, minced 63½ tbsp galangal paste 127 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:
101⅗ kg beef, e.g. chuck 63½ tsp cinammon, ground 31¾ tsp cumin, ground 31¾ tsp coriander, ground 381 tbsp paste 63½ litre coconut milk 63½ large onion, wedged 31¾ kg small potatoes, peeled 127 tbsp fish sauce 95¼ tbsp palm sugar 127 tbsp tamarind paste 63½ tbsp peanut butter 190½ tbsp peanuts, unsalted & roasted
Cut 101⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 381 tbsp paste Fry for 3-4 minutes then add 63½ tsp cinammon, ground, 31¾ tsp cumin, ground, 31¾ 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 127 tbsp fish sauce Add 127 tbsp tamarind paste Add 95¼ tbsp palm sugar Add 63½ tbsp peanut butter Simmer for 1.5-2 hours Add 31¾ kg small potatoes, peeled, 190½ tbsp peanuts, unsalted & roasted and 63½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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