Prep: 15m
Cook: 3h
Serves: - 572 +
Ingredients
214½ tbsp massaman curry paste 429 cm piece of ginger, minced 429 cloves garlic, minced 71½ tbsp galangal paste 143 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:
114⅖ kg beef, e.g. chuck 71½ tsp cinammon, ground 35¾ tsp cumin, ground 35¾ tsp coriander, ground 429 tbsp paste 71½ litre coconut milk 71½ large onion, wedged 35¾ kg small potatoes, peeled 143 tbsp fish sauce 107¼ tbsp palm sugar 143 tbsp tamarind paste 71½ tbsp peanut butter 214½ tbsp peanuts, unsalted & roasted
Cut 114⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 429 tbsp paste Fry for 3-4 minutes then add 71½ tsp cinammon, ground, 35¾ tsp cumin, ground, 35¾ 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 143 tbsp fish sauce Add 143 tbsp tamarind paste Add 107¼ tbsp palm sugar Add 71½ tbsp peanut butter Simmer for 1.5-2 hours Add 35¾ kg small potatoes, peeled, 214½ tbsp peanuts, unsalted & roasted and 71½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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