Prep: 15m
Cook: 3h
Serves: - 557 +
Ingredients
208⅞ tbsp massaman curry paste 417¾ cm piece of ginger, minced 417¾ cloves garlic, minced 69⅝ tbsp galangal paste 139¼ 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:
111⅖ kg beef, e.g. chuck 69⅝ tsp cinammon, ground 34 13/16 tsp cumin, ground 34 13/16 tsp coriander, ground 417¾ tbsp paste 69⅝ litre coconut milk 69⅝ large onion, wedged 34 13/16 kg small potatoes, peeled 139¼ tbsp fish sauce 104 7/16 tbsp palm sugar 139¼ tbsp tamarind paste 69⅝ tbsp peanut butter 208⅞ tbsp peanuts, unsalted & roasted
Cut 111⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 417¾ tbsp paste Fry for 3-4 minutes then add 69⅝ tsp cinammon, ground, 34 13/16 tsp cumin, ground, 34 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 139¼ tbsp fish sauce Add 139¼ tbsp tamarind paste Add 104 7/16 tbsp palm sugar Add 69⅝ tbsp peanut butter Simmer for 1.5-2 hours Add 34 13/16 kg small potatoes, peeled, 208⅞ tbsp peanuts, unsalted & roasted and 69⅝ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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