Prep: 15m
Cook: 3h
Serves: - 549 +
Ingredients
205⅞ tbsp massaman curry paste 411¾ cm piece of ginger, minced 411¾ cloves garlic, minced 68⅝ tbsp galangal paste 137¼ 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:
109⅘ kg beef, e.g. chuck 68⅝ tsp cinammon, ground 34 5/16 tsp cumin, ground 34 5/16 tsp coriander, ground 411¾ tbsp paste 68⅝ litre coconut milk 68⅝ large onion, wedged 34 5/16 kg small potatoes, peeled 137¼ tbsp fish sauce 102 15/16 tbsp palm sugar 137¼ tbsp tamarind paste 68⅝ tbsp peanut butter 205⅞ tbsp peanuts, unsalted & roasted
Cut 109⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 411¾ tbsp paste Fry for 3-4 minutes then add 68⅝ tsp cinammon, ground, 34 5/16 tsp cumin, ground, 34 5/16 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 137¼ tbsp fish sauce Add 137¼ tbsp tamarind paste Add 102 15/16 tbsp palm sugar Add 68⅝ tbsp peanut butter Simmer for 1.5-2 hours Add 34 5/16 kg small potatoes, peeled, 205⅞ tbsp peanuts, unsalted & roasted and 68⅝ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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