Prep: 15m
Cook: 3h
Serves: - 517 +
Ingredients
193⅞ tbsp massaman curry paste 387¾ cm piece of ginger, minced 387¾ cloves garlic, minced 64⅝ tbsp galangal paste 129¼ 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:
103⅖ kg beef, e.g. chuck 64⅝ tsp cinammon, ground 32 5/16 tsp cumin, ground 32 5/16 tsp coriander, ground 387¾ tbsp paste 64⅝ litre coconut milk 64⅝ large onion, wedged 32 5/16 kg small potatoes, peeled 129¼ tbsp fish sauce 96 15/16 tbsp palm sugar 129¼ tbsp tamarind paste 64⅝ tbsp peanut butter 193⅞ tbsp peanuts, unsalted & roasted
Cut 103⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 387¾ tbsp paste Fry for 3-4 minutes then add 64⅝ tsp cinammon, ground, 32 5/16 tsp cumin, ground, 32 5/16 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 129¼ tbsp fish sauce Add 129¼ tbsp tamarind paste Add 96 15/16 tbsp palm sugar Add 64⅝ tbsp peanut butter Simmer for 1.5-2 hours Add 32 5/16 kg small potatoes, peeled, 193⅞ tbsp peanuts, unsalted & roasted and 64⅝ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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