Prep: 15m
Cook: 3h
Serves: - 541 +
Ingredients
202⅞ tbsp massaman curry paste 405¾ cm piece of ginger, minced 405¾ cloves garlic, minced 67⅝ tbsp galangal paste 135¼ 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:
108⅕ kg beef, e.g. chuck 67⅝ tsp cinammon, ground 33 13/16 tsp cumin, ground 33 13/16 tsp coriander, ground 405¾ tbsp paste 67⅝ litre coconut milk 67⅝ large onion, wedged 33 13/16 kg small potatoes, peeled 135¼ tbsp fish sauce 101 7/16 tbsp palm sugar 135¼ tbsp tamarind paste 67⅝ tbsp peanut butter 202⅞ tbsp peanuts, unsalted & roasted
Cut 108⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 405¾ tbsp paste Fry for 3-4 minutes then add 67⅝ tsp cinammon, ground, 33 13/16 tsp cumin, ground, 33 13/16 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 135¼ tbsp fish sauce Add 135¼ tbsp tamarind paste Add 101 7/16 tbsp palm sugar Add 67⅝ tbsp peanut butter Simmer for 1.5-2 hours Add 33 13/16 kg small potatoes, peeled, 202⅞ tbsp peanuts, unsalted & roasted and 67⅝ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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