Prep: 15m
Cook: 3h
Serves: - 523 +
Ingredients
196⅛ tbsp massaman curry paste 392¼ cm piece of ginger, minced 392¼ cloves garlic, minced 65⅜ tbsp galangal paste 130¾ 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:
104⅗ kg beef, e.g. chuck 65⅜ tsp cinammon, ground 32 11/16 tsp cumin, ground 32 11/16 tsp coriander, ground 392¼ tbsp paste 65⅜ litre coconut milk 65⅜ large onion, wedged 32 11/16 kg small potatoes, peeled 130¾ tbsp fish sauce 98 1/16 tbsp palm sugar 130¾ tbsp tamarind paste 65⅜ tbsp peanut butter 196⅛ tbsp peanuts, unsalted & roasted
Cut 104⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 392¼ tbsp paste Fry for 3-4 minutes then add 65⅜ tsp cinammon, ground, 32 11/16 tsp cumin, ground, 32 11/16 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 130¾ tbsp fish sauce Add 130¾ tbsp tamarind paste Add 98 1/16 tbsp palm sugar Add 65⅜ tbsp peanut butter Simmer for 1.5-2 hours Add 32 11/16 kg small potatoes, peeled, 196⅛ tbsp peanuts, unsalted & roasted and 65⅜ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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