Prep: 15m
Cook: 3h
Serves: - 511 +
Ingredients
191⅝ tbsp massaman curry paste 383¼ cm piece of ginger, minced 383¼ cloves garlic, minced 63⅞ tbsp galangal paste 127¾ 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:
102⅕ kg beef, e.g. chuck 63⅞ tsp cinammon, ground 31 15/16 tsp cumin, ground 31 15/16 tsp coriander, ground 383¼ tbsp paste 63⅞ litre coconut milk 63⅞ large onion, wedged 31 15/16 kg small potatoes, peeled 127¾ tbsp fish sauce 95 13/16 tbsp palm sugar 127¾ tbsp tamarind paste 63⅞ tbsp peanut butter 191⅝ tbsp peanuts, unsalted & roasted
Cut 102⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 383¼ tbsp paste Fry for 3-4 minutes then add 63⅞ tsp cinammon, ground, 31 15/16 tsp cumin, ground, 31 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 127¾ tbsp fish sauce Add 127¾ tbsp tamarind paste Add 95 13/16 tbsp palm sugar Add 63⅞ tbsp peanut butter Simmer for 1.5-2 hours Add 31 15/16 kg small potatoes, peeled, 191⅝ tbsp peanuts, unsalted & roasted and 63⅞ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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