Prep: 15m
Cook: 3h
Serves: - 516 +
Ingredients
193½ tbsp massaman curry paste 387 cm piece of ginger, minced 387 cloves garlic, minced 64½ tbsp galangal paste 129 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:
103⅕ kg beef, e.g. chuck 64½ tsp cinammon, ground 32¼ tsp cumin, ground 32¼ tsp coriander, ground 387 tbsp paste 64½ litre coconut milk 64½ large onion, wedged 32¼ kg small potatoes, peeled 129 tbsp fish sauce 96¾ tbsp palm sugar 129 tbsp tamarind paste 64½ tbsp peanut butter 193½ tbsp peanuts, unsalted & roasted
Cut 103⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 387 tbsp paste Fry for 3-4 minutes then add 64½ tsp cinammon, ground, 32¼ tsp cumin, ground, 32¼ 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 129 tbsp fish sauce Add 129 tbsp tamarind paste Add 96¾ tbsp palm sugar Add 64½ tbsp peanut butter Simmer for 1.5-2 hours Add 32¼ kg small potatoes, peeled, 193½ tbsp peanuts, unsalted & roasted and 64½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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