Prep: 15m
Cook: 3h
Serves: - 519 +
Ingredients
194⅝ tbsp massaman curry paste 389¼ cm piece of ginger, minced 389¼ cloves garlic, minced 64⅞ tbsp galangal paste 129¾ 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:
103⅘ kg beef, e.g. chuck 64⅞ tsp cinammon, ground 32 7/16 tsp cumin, ground 32 7/16 tsp coriander, ground 389¼ tbsp paste 64⅞ litre coconut milk 64⅞ large onion, wedged 32 7/16 kg small potatoes, peeled 129¾ tbsp fish sauce 97 5/16 tbsp palm sugar 129¾ tbsp tamarind paste 64⅞ tbsp peanut butter 194⅝ tbsp peanuts, unsalted & roasted
Cut 103⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 389¼ tbsp paste Fry for 3-4 minutes then add 64⅞ tsp cinammon, ground, 32 7/16 tsp cumin, ground, 32 7/16 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 129¾ tbsp fish sauce Add 129¾ tbsp tamarind paste Add 97 5/16 tbsp palm sugar Add 64⅞ tbsp peanut butter Simmer for 1.5-2 hours Add 32 7/16 kg small potatoes, peeled, 194⅝ tbsp peanuts, unsalted & roasted and 64⅞ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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