Prep: 15m
Cook: 3h
Serves: - 589 +
Ingredients
220⅞ tbsp massaman curry paste 441¾ cm piece of ginger, minced 441¾ cloves garlic, minced 73⅝ tbsp galangal paste 147¼ 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:
117⅘ kg beef, e.g. chuck 73⅝ tsp cinammon, ground 36 13/16 tsp cumin, ground 36 13/16 tsp coriander, ground 441¾ tbsp paste 73⅝ litre coconut milk 73⅝ large onion, wedged 36 13/16 kg small potatoes, peeled 147¼ tbsp fish sauce 110 7/16 tbsp palm sugar 147¼ tbsp tamarind paste 73⅝ tbsp peanut butter 220⅞ tbsp peanuts, unsalted & roasted
Cut 117⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 441¾ tbsp paste Fry for 3-4 minutes then add 73⅝ tsp cinammon, ground, 36 13/16 tsp cumin, ground, 36 13/16 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 147¼ tbsp fish sauce Add 147¼ tbsp tamarind paste Add 110 7/16 tbsp palm sugar Add 73⅝ tbsp peanut butter Simmer for 1.5-2 hours Add 36 13/16 kg small potatoes, peeled, 220⅞ tbsp peanuts, unsalted & roasted and 73⅝ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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