Prep: 15m
Cook: 3h
Serves: - 526 +
Ingredients
197¼ tbsp massaman curry paste 394½ cm piece of ginger, minced 394½ cloves garlic, minced 65¾ tbsp galangal paste 131½ 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:
105⅕ kg beef, e.g. chuck 65¾ tsp cinammon, ground 32⅞ tsp cumin, ground 32⅞ tsp coriander, ground 394½ tbsp paste 65¾ litre coconut milk 65¾ large onion, wedged 32⅞ kg small potatoes, peeled 131½ tbsp fish sauce 98⅝ tbsp palm sugar 131½ tbsp tamarind paste 65¾ tbsp peanut butter 197¼ tbsp peanuts, unsalted & roasted
Cut 105⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 394½ tbsp paste Fry for 3-4 minutes then add 65¾ tsp cinammon, ground, 32⅞ tsp cumin, ground, 32⅞ 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 131½ tbsp fish sauce Add 131½ tbsp tamarind paste Add 98⅝ tbsp palm sugar Add 65¾ tbsp peanut butter Simmer for 1.5-2 hours Add 32⅞ kg small potatoes, peeled, 197¼ tbsp peanuts, unsalted & roasted and 65¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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