Prep: 15m
Cook: 3h
Serves: - 515 +
Ingredients
193⅛ tbsp massaman curry paste 386¼ cm piece of ginger, minced 386¼ cloves garlic, minced 64⅜ tbsp galangal paste 128¾ 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:
103 kg beef, e.g. chuck 64⅜ tsp cinammon, ground 32 3/16 tsp cumin, ground 32 3/16 tsp coriander, ground 386¼ tbsp paste 64⅜ litre coconut milk 64⅜ large onion, wedged 32 3/16 kg small potatoes, peeled 128¾ tbsp fish sauce 96 9/16 tbsp palm sugar 128¾ tbsp tamarind paste 64⅜ tbsp peanut butter 193⅛ tbsp peanuts, unsalted & roasted
Cut 103 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 386¼ tbsp paste Fry for 3-4 minutes then add 64⅜ tsp cinammon, ground, 32 3/16 tsp cumin, ground, 32 3/16 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 128¾ tbsp fish sauce Add 128¾ tbsp tamarind paste Add 96 9/16 tbsp palm sugar Add 64⅜ tbsp peanut butter Simmer for 1.5-2 hours Add 32 3/16 kg small potatoes, peeled, 193⅛ tbsp peanuts, unsalted & roasted and 64⅜ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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