Prep: 15m
Cook: 3h
Serves: - 532 +
Ingredients
199½ tbsp massaman curry paste 399 cm piece of ginger, minced 399 cloves garlic, minced 66½ tbsp galangal paste 133 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:
106⅖ kg beef, e.g. chuck 66½ tsp cinammon, ground 33¼ tsp cumin, ground 33¼ tsp coriander, ground 399 tbsp paste 66½ litre coconut milk 66½ large onion, wedged 33¼ kg small potatoes, peeled 133 tbsp fish sauce 99¾ tbsp palm sugar 133 tbsp tamarind paste 66½ tbsp peanut butter 199½ tbsp peanuts, unsalted & roasted
Cut 106⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 399 tbsp paste Fry for 3-4 minutes then add 66½ tsp cinammon, ground, 33¼ tsp cumin, ground, 33¼ 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 133 tbsp fish sauce Add 133 tbsp tamarind paste Add 99¾ tbsp palm sugar Add 66½ tbsp peanut butter Simmer for 1.5-2 hours Add 33¼ kg small potatoes, peeled, 199½ tbsp peanuts, unsalted & roasted and 66½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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