Prep: 15m
Cook: 3h
Serves: - 588 +
Ingredients
220½ tbsp massaman curry paste 441 cm piece of ginger, minced 441 cloves garlic, minced 73½ tbsp galangal paste 147 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:
117⅗ kg beef, e.g. chuck 73½ tsp cinammon, ground 36¾ tsp cumin, ground 36¾ tsp coriander, ground 441 tbsp paste 73½ litre coconut milk 73½ large onion, wedged 36¾ kg small potatoes, peeled 147 tbsp fish sauce 110¼ tbsp palm sugar 147 tbsp tamarind paste 73½ tbsp peanut butter 220½ tbsp peanuts, unsalted & roasted
Cut 117⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 441 tbsp paste Fry for 3-4 minutes then add 73½ tsp cinammon, ground, 36¾ tsp cumin, ground, 36¾ 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 147 tbsp fish sauce Add 147 tbsp tamarind paste Add 110¼ tbsp palm sugar Add 73½ tbsp peanut butter Simmer for 1.5-2 hours Add 36¾ kg small potatoes, peeled, 220½ tbsp peanuts, unsalted & roasted and 73½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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