Prep: 15m
Cook: 3h
Serves: - 542 +
Ingredients
203¼ tbsp massaman curry paste 406½ cm piece of ginger, minced 406½ cloves garlic, minced 67¾ tbsp galangal paste 135½ 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:
108⅖ kg beef, e.g. chuck 67¾ tsp cinammon, ground 33⅞ tsp cumin, ground 33⅞ tsp coriander, ground 406½ tbsp paste 67¾ litre coconut milk 67¾ large onion, wedged 33⅞ kg small potatoes, peeled 135½ tbsp fish sauce 101⅝ tbsp palm sugar 135½ tbsp tamarind paste 67¾ tbsp peanut butter 203¼ tbsp peanuts, unsalted & roasted
Cut 108⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 406½ tbsp paste Fry for 3-4 minutes then add 67¾ tsp cinammon, ground, 33⅞ tsp cumin, ground, 33⅞ 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 135½ tbsp fish sauce Add 135½ tbsp tamarind paste Add 101⅝ tbsp palm sugar Add 67¾ tbsp peanut butter Simmer for 1.5-2 hours Add 33⅞ kg small potatoes, peeled, 203¼ tbsp peanuts, unsalted & roasted and 67¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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