Prep: 15m
Cook: 3h
Serves: - 582 +
Ingredients
218¼ tbsp massaman curry paste 436½ cm piece of ginger, minced 436½ cloves garlic, minced 72¾ tbsp galangal paste 145½ 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:
116⅖ kg beef, e.g. chuck 72¾ tsp cinammon, ground 36⅜ tsp cumin, ground 36⅜ tsp coriander, ground 436½ tbsp paste 72¾ litre coconut milk 72¾ large onion, wedged 36⅜ kg small potatoes, peeled 145½ tbsp fish sauce 109⅛ tbsp palm sugar 145½ tbsp tamarind paste 72¾ tbsp peanut butter 218¼ tbsp peanuts, unsalted & roasted
Cut 116⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 436½ tbsp paste Fry for 3-4 minutes then add 72¾ tsp cinammon, ground, 36⅜ tsp cumin, ground, 36⅜ 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 145½ tbsp fish sauce Add 145½ tbsp tamarind paste Add 109⅛ tbsp palm sugar Add 72¾ tbsp peanut butter Simmer for 1.5-2 hours Add 36⅜ kg small potatoes, peeled, 218¼ tbsp peanuts, unsalted & roasted and 72¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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