Prep: 15m
Cook: 3h
Serves: - 564 +
Ingredients
211½ tbsp massaman curry paste 423 cm piece of ginger, minced 423 cloves garlic, minced 70½ tbsp galangal paste 141 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:
112⅘ kg beef, e.g. chuck 70½ tsp cinammon, ground 35¼ tsp cumin, ground 35¼ tsp coriander, ground 423 tbsp paste 70½ litre coconut milk 70½ large onion, wedged 35¼ kg small potatoes, peeled 141 tbsp fish sauce 105¾ tbsp palm sugar 141 tbsp tamarind paste 70½ tbsp peanut butter 211½ tbsp peanuts, unsalted & roasted
Cut 112⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 423 tbsp paste Fry for 3-4 minutes then add 70½ tsp cinammon, ground, 35¼ tsp cumin, ground, 35¼ 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 141 tbsp fish sauce Add 141 tbsp tamarind paste Add 105¾ tbsp palm sugar Add 70½ tbsp peanut butter Simmer for 1.5-2 hours Add 35¼ kg small potatoes, peeled, 211½ tbsp peanuts, unsalted & roasted and 70½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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