Prep: 15m
Cook: 3h
Serves: - 509 +
Ingredients
190⅞ tbsp massaman curry paste 381¾ cm piece of ginger, minced 381¾ cloves garlic, minced 63⅝ tbsp galangal paste 127¼ 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:
101⅘ kg beef, e.g. chuck 63⅝ tsp cinammon, ground 31 13/16 tsp cumin, ground 31 13/16 tsp coriander, ground 381¾ tbsp paste 63⅝ litre coconut milk 63⅝ large onion, wedged 31 13/16 kg small potatoes, peeled 127¼ tbsp fish sauce 95 7/16 tbsp palm sugar 127¼ tbsp tamarind paste 63⅝ tbsp peanut butter 190⅞ tbsp peanuts, unsalted & roasted
Cut 101⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 381¾ tbsp paste Fry for 3-4 minutes then add 63⅝ tsp cinammon, ground, 31 13/16 tsp cumin, ground, 31 13/16 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 127¼ tbsp fish sauce Add 127¼ tbsp tamarind paste Add 95 7/16 tbsp palm sugar Add 63⅝ tbsp peanut butter Simmer for 1.5-2 hours Add 31 13/16 kg small potatoes, peeled, 190⅞ tbsp peanuts, unsalted & roasted and 63⅝ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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