Prep: 15m
Cook: 3h
Serves: - 543 +
Ingredients
203⅝ tbsp massaman curry paste 407¼ cm piece of ginger, minced 407¼ cloves garlic, minced 67⅞ tbsp galangal paste 135¾ 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:
108⅗ kg beef, e.g. chuck 67⅞ tsp cinammon, ground 33 15/16 tsp cumin, ground 33 15/16 tsp coriander, ground 407¼ tbsp paste 67⅞ litre coconut milk 67⅞ large onion, wedged 33 15/16 kg small potatoes, peeled 135¾ tbsp fish sauce 101 13/16 tbsp palm sugar 135¾ tbsp tamarind paste 67⅞ tbsp peanut butter 203⅝ tbsp peanuts, unsalted & roasted
Cut 108⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 407¼ tbsp paste Fry for 3-4 minutes then add 67⅞ tsp cinammon, ground, 33 15/16 tsp cumin, ground, 33 15/16 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 135¾ tbsp fish sauce Add 135¾ tbsp tamarind paste Add 101 13/16 tbsp palm sugar Add 67⅞ tbsp peanut butter Simmer for 1.5-2 hours Add 33 15/16 kg small potatoes, peeled, 203⅝ tbsp peanuts, unsalted & roasted and 67⅞ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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