Prep: 15m
Cook: 3h
Serves: - 574 +
Ingredients
215¼ tbsp massaman curry paste 430½ cm piece of ginger, minced 430½ cloves garlic, minced 71¾ tbsp galangal paste 143½ 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:
114⅘ kg beef, e.g. chuck 71¾ tsp cinammon, ground 35⅞ tsp cumin, ground 35⅞ tsp coriander, ground 430½ tbsp paste 71¾ litre coconut milk 71¾ large onion, wedged 35⅞ kg small potatoes, peeled 143½ tbsp fish sauce 107⅝ tbsp palm sugar 143½ tbsp tamarind paste 71¾ tbsp peanut butter 215¼ tbsp peanuts, unsalted & roasted
Cut 114⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 430½ tbsp paste Fry for 3-4 minutes then add 71¾ tsp cinammon, ground, 35⅞ tsp cumin, ground, 35⅞ 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 143½ tbsp fish sauce Add 143½ tbsp tamarind paste Add 107⅝ tbsp palm sugar Add 71¾ tbsp peanut butter Simmer for 1.5-2 hours Add 35⅞ kg small potatoes, peeled, 215¼ tbsp peanuts, unsalted & roasted and 71¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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