Prep: 15m
Cook: 3h
Serves: - 518 +
Ingredients
194¼ tbsp massaman curry paste 388½ cm piece of ginger, minced 388½ cloves garlic, minced 64¾ tbsp galangal paste 129½ 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:
103⅗ kg beef, e.g. chuck 64¾ tsp cinammon, ground 32⅜ tsp cumin, ground 32⅜ tsp coriander, ground 388½ tbsp paste 64¾ litre coconut milk 64¾ large onion, wedged 32⅜ kg small potatoes, peeled 129½ tbsp fish sauce 97⅛ tbsp palm sugar 129½ tbsp tamarind paste 64¾ tbsp peanut butter 194¼ tbsp peanuts, unsalted & roasted
Cut 103⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 388½ tbsp paste Fry for 3-4 minutes then add 64¾ tsp cinammon, ground, 32⅜ tsp cumin, ground, 32⅜ 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 129½ tbsp fish sauce Add 129½ tbsp tamarind paste Add 97⅛ tbsp palm sugar Add 64¾ tbsp peanut butter Simmer for 1.5-2 hours Add 32⅜ kg small potatoes, peeled, 194¼ tbsp peanuts, unsalted & roasted and 64¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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