Prep: 15m
Cook: 3h
Serves: - 577 +
Ingredients
216⅜ tbsp massaman curry paste 432¾ cm piece of ginger, minced 432¾ cloves garlic, minced 72⅛ tbsp galangal paste 144¼ 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:
115⅖ kg beef, e.g. chuck 72⅛ tsp cinammon, ground 36 1/16 tsp cumin, ground 36 1/16 tsp coriander, ground 432¾ tbsp paste 72⅛ litre coconut milk 72⅛ large onion, wedged 36 1/16 kg small potatoes, peeled 144¼ tbsp fish sauce 108 3/16 tbsp palm sugar 144¼ tbsp tamarind paste 72⅛ tbsp peanut butter 216⅜ tbsp peanuts, unsalted & roasted
Cut 115⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 432¾ tbsp paste Fry for 3-4 minutes then add 72⅛ tsp cinammon, ground, 36 1/16 tsp cumin, ground, 36 1/16 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 144¼ tbsp fish sauce Add 144¼ tbsp tamarind paste Add 108 3/16 tbsp palm sugar Add 72⅛ tbsp peanut butter Simmer for 1.5-2 hours Add 36 1/16 kg small potatoes, peeled, 216⅜ tbsp peanuts, unsalted & roasted and 72⅛ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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