Prep: 15m
Cook: 3h
Serves: - 559 +
Ingredients
209⅝ tbsp massaman curry paste 419¼ cm piece of ginger, minced 419¼ cloves garlic, minced 69⅞ tbsp galangal paste 139¾ 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:
111⅘ kg beef, e.g. chuck 69⅞ tsp cinammon, ground 34 15/16 tsp cumin, ground 34 15/16 tsp coriander, ground 419¼ tbsp paste 69⅞ litre coconut milk 69⅞ large onion, wedged 34 15/16 kg small potatoes, peeled 139¾ tbsp fish sauce 104 13/16 tbsp palm sugar 139¾ tbsp tamarind paste 69⅞ tbsp peanut butter 209⅝ tbsp peanuts, unsalted & roasted
Cut 111⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 419¼ tbsp paste Fry for 3-4 minutes then add 69⅞ tsp cinammon, ground, 34 15/16 tsp cumin, ground, 34 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 139¾ tbsp fish sauce Add 139¾ tbsp tamarind paste Add 104 13/16 tbsp palm sugar Add 69⅞ tbsp peanut butter Simmer for 1.5-2 hours Add 34 15/16 kg small potatoes, peeled, 209⅝ tbsp peanuts, unsalted & roasted and 69⅞ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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