Prep: 15m
Cook: 3h
Serves: - 527 +
Ingredients
197⅝ tbsp massaman curry paste 395¼ cm piece of ginger, minced 395¼ cloves garlic, minced 65⅞ tbsp galangal paste 131¾ 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:
105⅖ kg beef, e.g. chuck 65⅞ tsp cinammon, ground 32 15/16 tsp cumin, ground 32 15/16 tsp coriander, ground 395¼ tbsp paste 65⅞ litre coconut milk 65⅞ large onion, wedged 32 15/16 kg small potatoes, peeled 131¾ tbsp fish sauce 98 13/16 tbsp palm sugar 131¾ tbsp tamarind paste 65⅞ tbsp peanut butter 197⅝ tbsp peanuts, unsalted & roasted
Cut 105⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 395¼ tbsp paste Fry for 3-4 minutes then add 65⅞ tsp cinammon, ground, 32 15/16 tsp cumin, ground, 32 15/16 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 131¾ tbsp fish sauce Add 131¾ tbsp tamarind paste Add 98 13/16 tbsp palm sugar Add 65⅞ tbsp peanut butter Simmer for 1.5-2 hours Add 32 15/16 kg small potatoes, peeled, 197⅝ tbsp peanuts, unsalted & roasted and 65⅞ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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