Prep: 15m
Cook: 3h
Serves: - 595 +
Ingredients
223⅛ tbsp massaman curry paste 446¼ cm piece of ginger, minced 446¼ cloves garlic, minced 74⅜ tbsp galangal paste 148¾ 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:
119 kg beef, e.g. chuck 74⅜ tsp cinammon, ground 37 3/16 tsp cumin, ground 37 3/16 tsp coriander, ground 446¼ tbsp paste 74⅜ litre coconut milk 74⅜ large onion, wedged 37 3/16 kg small potatoes, peeled 148¾ tbsp fish sauce 111 9/16 tbsp palm sugar 148¾ tbsp tamarind paste 74⅜ tbsp peanut butter 223⅛ tbsp peanuts, unsalted & roasted
Cut 119 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 446¼ tbsp paste Fry for 3-4 minutes then add 74⅜ tsp cinammon, ground, 37 3/16 tsp cumin, ground, 37 3/16 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 148¾ tbsp fish sauce Add 148¾ tbsp tamarind paste Add 111 9/16 tbsp palm sugar Add 74⅜ tbsp peanut butter Simmer for 1.5-2 hours Add 37 3/16 kg small potatoes, peeled, 223⅛ tbsp peanuts, unsalted & roasted and 74⅜ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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