Prep: 15m
Cook: 3h
Serves: - 579 +
Ingredients
217⅛ tbsp massaman curry paste 434¼ cm piece of ginger, minced 434¼ cloves garlic, minced 72⅜ tbsp galangal paste 144¾ 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:
115⅘ kg beef, e.g. chuck 72⅜ tsp cinammon, ground 36 3/16 tsp cumin, ground 36 3/16 tsp coriander, ground 434¼ tbsp paste 72⅜ litre coconut milk 72⅜ large onion, wedged 36 3/16 kg small potatoes, peeled 144¾ tbsp fish sauce 108 9/16 tbsp palm sugar 144¾ tbsp tamarind paste 72⅜ tbsp peanut butter 217⅛ tbsp peanuts, unsalted & roasted
Cut 115⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 434¼ tbsp paste Fry for 3-4 minutes then add 72⅜ tsp cinammon, ground, 36 3/16 tsp cumin, ground, 36 3/16 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 144¾ tbsp fish sauce Add 144¾ tbsp tamarind paste Add 108 9/16 tbsp palm sugar Add 72⅜ tbsp peanut butter Simmer for 1.5-2 hours Add 36 3/16 kg small potatoes, peeled, 217⅛ tbsp peanuts, unsalted & roasted and 72⅜ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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