Prep: 15m
Cook: 3h
Serves: - 565 +
Ingredients
211⅞ tbsp massaman curry paste 423¾ cm piece of ginger, minced 423¾ cloves garlic, minced 70⅝ tbsp galangal paste 141¼ 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:
113 kg beef, e.g. chuck 70⅝ tsp cinammon, ground 35 5/16 tsp cumin, ground 35 5/16 tsp coriander, ground 423¾ tbsp paste 70⅝ litre coconut milk 70⅝ large onion, wedged 35 5/16 kg small potatoes, peeled 141¼ tbsp fish sauce 105 15/16 tbsp palm sugar 141¼ tbsp tamarind paste 70⅝ tbsp peanut butter 211⅞ tbsp peanuts, unsalted & roasted
Cut 113 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 423¾ tbsp paste Fry for 3-4 minutes then add 70⅝ tsp cinammon, ground, 35 5/16 tsp cumin, ground, 35 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 141¼ tbsp fish sauce Add 141¼ tbsp tamarind paste Add 105 15/16 tbsp palm sugar Add 70⅝ tbsp peanut butter Simmer for 1.5-2 hours Add 35 5/16 kg small potatoes, peeled, 211⅞ tbsp peanuts, unsalted & roasted and 70⅝ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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