Prep: 15m
Cook: 3h
Serves: - 593 +
Ingredients
222⅜ tbsp massaman curry paste 444¾ cm piece of ginger, minced 444¾ cloves garlic, minced 74⅛ tbsp galangal paste 148¼ 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:
118⅗ kg beef, e.g. chuck 74⅛ tsp cinammon, ground 37 1/16 tsp cumin, ground 37 1/16 tsp coriander, ground 444¾ tbsp paste 74⅛ litre coconut milk 74⅛ large onion, wedged 37 1/16 kg small potatoes, peeled 148¼ tbsp fish sauce 111 3/16 tbsp palm sugar 148¼ tbsp tamarind paste 74⅛ tbsp peanut butter 222⅜ tbsp peanuts, unsalted & roasted
Cut 118⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 444¾ tbsp paste Fry for 3-4 minutes then add 74⅛ tsp cinammon, ground, 37 1/16 tsp cumin, ground, 37 1/16 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 148¼ tbsp fish sauce Add 148¼ tbsp tamarind paste Add 111 3/16 tbsp palm sugar Add 74⅛ tbsp peanut butter Simmer for 1.5-2 hours Add 37 1/16 kg small potatoes, peeled, 222⅜ tbsp peanuts, unsalted & roasted and 74⅛ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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