Prep: 15m
Cook: 3h
Serves: - 591 +
Ingredients
221⅝ tbsp massaman curry paste 443¼ cm piece of ginger, minced 443¼ cloves garlic, minced 73⅞ tbsp galangal paste 147¾ 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:
118⅕ kg beef, e.g. chuck 73⅞ tsp cinammon, ground 36 15/16 tsp cumin, ground 36 15/16 tsp coriander, ground 443¼ tbsp paste 73⅞ litre coconut milk 73⅞ large onion, wedged 36 15/16 kg small potatoes, peeled 147¾ tbsp fish sauce 110 13/16 tbsp palm sugar 147¾ tbsp tamarind paste 73⅞ tbsp peanut butter 221⅝ tbsp peanuts, unsalted & roasted
Cut 118⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 443¼ tbsp paste Fry for 3-4 minutes then add 73⅞ tsp cinammon, ground, 36 15/16 tsp cumin, ground, 36 15/16 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 147¾ tbsp fish sauce Add 147¾ tbsp tamarind paste Add 110 13/16 tbsp palm sugar Add 73⅞ tbsp peanut butter Simmer for 1.5-2 hours Add 36 15/16 kg small potatoes, peeled, 221⅝ tbsp peanuts, unsalted & roasted and 73⅞ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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