Prep: 15m
Cook: 3h
Serves: - 521 +
Ingredients
195⅜ tbsp massaman curry paste 390¾ cm piece of ginger, minced 390¾ cloves garlic, minced 65⅛ tbsp galangal paste 130¼ 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:
104⅕ kg beef, e.g. chuck 65⅛ tsp cinammon, ground 32 9/16 tsp cumin, ground 32 9/16 tsp coriander, ground 390¾ tbsp paste 65⅛ litre coconut milk 65⅛ large onion, wedged 32 9/16 kg small potatoes, peeled 130¼ tbsp fish sauce 97 11/16 tbsp palm sugar 130¼ tbsp tamarind paste 65⅛ tbsp peanut butter 195⅜ tbsp peanuts, unsalted & roasted
Cut 104⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 390¾ tbsp paste Fry for 3-4 minutes then add 65⅛ tsp cinammon, ground, 32 9/16 tsp cumin, ground, 32 9/16 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 130¼ tbsp fish sauce Add 130¼ tbsp tamarind paste Add 97 11/16 tbsp palm sugar Add 65⅛ tbsp peanut butter Simmer for 1.5-2 hours Add 32 9/16 kg small potatoes, peeled, 195⅜ tbsp peanuts, unsalted & roasted and 65⅛ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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