Prep: 15m
Cook: 3h
Serves: - 537 +
Ingredients
201⅜ tbsp massaman curry paste 402¾ cm piece of ginger, minced 402¾ cloves garlic, minced 67⅛ tbsp galangal paste 134¼ 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:
107⅖ kg beef, e.g. chuck 67⅛ tsp cinammon, ground 33 9/16 tsp cumin, ground 33 9/16 tsp coriander, ground 402¾ tbsp paste 67⅛ litre coconut milk 67⅛ large onion, wedged 33 9/16 kg small potatoes, peeled 134¼ tbsp fish sauce 100 11/16 tbsp palm sugar 134¼ tbsp tamarind paste 67⅛ tbsp peanut butter 201⅜ tbsp peanuts, unsalted & roasted
Cut 107⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 402¾ tbsp paste Fry for 3-4 minutes then add 67⅛ tsp cinammon, ground, 33 9/16 tsp cumin, ground, 33 9/16 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 134¼ tbsp fish sauce Add 134¼ tbsp tamarind paste Add 100 11/16 tbsp palm sugar Add 67⅛ tbsp peanut butter Simmer for 1.5-2 hours Add 33 9/16 kg small potatoes, peeled, 201⅜ tbsp peanuts, unsalted & roasted and 67⅛ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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