Prep: 15m
Cook: 3h
Serves: - 524 +
Ingredients
196½ tbsp massaman curry paste 393 cm piece of ginger, minced 393 cloves garlic, minced 65½ tbsp galangal paste 131 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:
104⅘ kg beef, e.g. chuck 65½ tsp cinammon, ground 32¾ tsp cumin, ground 32¾ tsp coriander, ground 393 tbsp paste 65½ litre coconut milk 65½ large onion, wedged 32¾ kg small potatoes, peeled 131 tbsp fish sauce 98¼ tbsp palm sugar 131 tbsp tamarind paste 65½ tbsp peanut butter 196½ tbsp peanuts, unsalted & roasted
Cut 104⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 393 tbsp paste Fry for 3-4 minutes then add 65½ tsp cinammon, ground, 32¾ tsp cumin, ground, 32¾ 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 131 tbsp fish sauce Add 131 tbsp tamarind paste Add 98¼ tbsp palm sugar Add 65½ tbsp peanut butter Simmer for 1.5-2 hours Add 32¾ kg small potatoes, peeled, 196½ tbsp peanuts, unsalted & roasted and 65½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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