Prep: 15m
Cook: 3h
Serves: - 533 +
Ingredients
199⅞ tbsp massaman curry paste 399¾ cm piece of ginger, minced 399¾ cloves garlic, minced 66⅝ tbsp galangal paste 133¼ 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:
106⅗ kg beef, e.g. chuck 66⅝ tsp cinammon, ground 33 5/16 tsp cumin, ground 33 5/16 tsp coriander, ground 399¾ tbsp paste 66⅝ litre coconut milk 66⅝ large onion, wedged 33 5/16 kg small potatoes, peeled 133¼ tbsp fish sauce 99 15/16 tbsp palm sugar 133¼ tbsp tamarind paste 66⅝ tbsp peanut butter 199⅞ tbsp peanuts, unsalted & roasted
Cut 106⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 399¾ tbsp paste Fry for 3-4 minutes then add 66⅝ tsp cinammon, ground, 33 5/16 tsp cumin, ground, 33 5/16 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 133¼ tbsp fish sauce Add 133¼ tbsp tamarind paste Add 99 15/16 tbsp palm sugar Add 66⅝ tbsp peanut butter Simmer for 1.5-2 hours Add 33 5/16 kg small potatoes, peeled, 199⅞ tbsp peanuts, unsalted & roasted and 66⅝ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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