Prep: 15m
Cook: 3h
Serves: - 596 +
Ingredients
223½ tbsp massaman curry paste 447 cm piece of ginger, minced 447 cloves garlic, minced 74½ tbsp galangal paste 149 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:
119⅕ kg beef, e.g. chuck 74½ tsp cinammon, ground 37¼ tsp cumin, ground 37¼ tsp coriander, ground 447 tbsp paste 74½ litre coconut milk 74½ large onion, wedged 37¼ kg small potatoes, peeled 149 tbsp fish sauce 111¾ tbsp palm sugar 149 tbsp tamarind paste 74½ tbsp peanut butter 223½ tbsp peanuts, unsalted & roasted
Cut 119⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 447 tbsp paste Fry for 3-4 minutes then add 74½ tsp cinammon, ground, 37¼ tsp cumin, ground, 37¼ 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 149 tbsp fish sauce Add 149 tbsp tamarind paste Add 111¾ tbsp palm sugar Add 74½ tbsp peanut butter Simmer for 1.5-2 hours Add 37¼ kg small potatoes, peeled, 223½ tbsp peanuts, unsalted & roasted and 74½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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