Prep: 15m
Cook: 3h
Serves: - 535 +
Ingredients
200⅝ tbsp massaman curry paste 401¼ cm piece of ginger, minced 401¼ cloves garlic, minced 66⅞ tbsp galangal paste 133¾ 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:
107 kg beef, e.g. chuck 66⅞ tsp cinammon, ground 33 7/16 tsp cumin, ground 33 7/16 tsp coriander, ground 401¼ tbsp paste 66⅞ litre coconut milk 66⅞ large onion, wedged 33 7/16 kg small potatoes, peeled 133¾ tbsp fish sauce 100 5/16 tbsp palm sugar 133¾ tbsp tamarind paste 66⅞ tbsp peanut butter 200⅝ tbsp peanuts, unsalted & roasted
Cut 107 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 401¼ tbsp paste Fry for 3-4 minutes then add 66⅞ tsp cinammon, ground, 33 7/16 tsp cumin, ground, 33 7/16 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 133¾ tbsp fish sauce Add 133¾ tbsp tamarind paste Add 100 5/16 tbsp palm sugar Add 66⅞ tbsp peanut butter Simmer for 1.5-2 hours Add 33 7/16 kg small potatoes, peeled, 200⅝ tbsp peanuts, unsalted & roasted and 66⅞ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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