Prep: 15m
Cook: 3h
Serves: - 578 +
Ingredients
216¾ tbsp massaman curry paste 433½ cm piece of ginger, minced 433½ cloves garlic, minced 72¼ tbsp galangal paste 144½ 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:
115⅗ kg beef, e.g. chuck 72¼ tsp cinammon, ground 36⅛ tsp cumin, ground 36⅛ tsp coriander, ground 433½ tbsp paste 72¼ litre coconut milk 72¼ large onion, wedged 36⅛ kg small potatoes, peeled 144½ tbsp fish sauce 108⅜ tbsp palm sugar 144½ tbsp tamarind paste 72¼ tbsp peanut butter 216¾ tbsp peanuts, unsalted & roasted
Cut 115⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 433½ tbsp paste Fry for 3-4 minutes then add 72¼ tsp cinammon, ground, 36⅛ tsp cumin, ground, 36⅛ 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 144½ tbsp fish sauce Add 144½ tbsp tamarind paste Add 108⅜ tbsp palm sugar Add 72¼ tbsp peanut butter Simmer for 1.5-2 hours Add 36⅛ kg small potatoes, peeled, 216¾ tbsp peanuts, unsalted & roasted and 72¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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