Prep: 15m
Cook: 3h
Serves: - 513 +
Ingredients
192⅜ tbsp massaman curry paste 384¾ cm piece of ginger, minced 384¾ cloves garlic, minced 64⅛ tbsp galangal paste 128¼ 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:
102⅗ kg beef, e.g. chuck 64⅛ tsp cinammon, ground 32 1/16 tsp cumin, ground 32 1/16 tsp coriander, ground 384¾ tbsp paste 64⅛ litre coconut milk 64⅛ large onion, wedged 32 1/16 kg small potatoes, peeled 128¼ tbsp fish sauce 96 3/16 tbsp palm sugar 128¼ tbsp tamarind paste 64⅛ tbsp peanut butter 192⅜ tbsp peanuts, unsalted & roasted
Cut 102⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 384¾ tbsp paste Fry for 3-4 minutes then add 64⅛ tsp cinammon, ground, 32 1/16 tsp cumin, ground, 32 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 128¼ tbsp fish sauce Add 128¼ tbsp tamarind paste Add 96 3/16 tbsp palm sugar Add 64⅛ tbsp peanut butter Simmer for 1.5-2 hours Add 32 1/16 kg small potatoes, peeled, 192⅜ tbsp peanuts, unsalted & roasted and 64⅛ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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