Prep: 15m
Cook: 3h
Serves: - 597 +
Ingredients
223⅞ tbsp massaman curry paste 447¾ cm piece of ginger, minced 447¾ cloves garlic, minced 74⅝ tbsp galangal paste 149¼ 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:
119⅖ kg beef, e.g. chuck 74⅝ tsp cinammon, ground 37 5/16 tsp cumin, ground 37 5/16 tsp coriander, ground 447¾ tbsp paste 74⅝ litre coconut milk 74⅝ large onion, wedged 37 5/16 kg small potatoes, peeled 149¼ tbsp fish sauce 111 15/16 tbsp palm sugar 149¼ tbsp tamarind paste 74⅝ tbsp peanut butter 223⅞ tbsp peanuts, unsalted & roasted
Cut 119⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 447¾ tbsp paste Fry for 3-4 minutes then add 74⅝ tsp cinammon, ground, 37 5/16 tsp cumin, ground, 37 5/16 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 149¼ tbsp fish sauce Add 149¼ tbsp tamarind paste Add 111 15/16 tbsp palm sugar Add 74⅝ tbsp peanut butter Simmer for 1.5-2 hours Add 37 5/16 kg small potatoes, peeled, 223⅞ tbsp peanuts, unsalted & roasted and 74⅝ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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