Prep: 15m
Cook: 3h
Serves: - 599 +
Ingredients
224⅝ tbsp massaman curry paste 449¼ cm piece of ginger, minced 449¼ cloves garlic, minced 74⅞ tbsp galangal paste 149¾ 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:
119⅘ kg beef, e.g. chuck 74⅞ tsp cinammon, ground 37 7/16 tsp cumin, ground 37 7/16 tsp coriander, ground 449¼ tbsp paste 74⅞ litre coconut milk 74⅞ large onion, wedged 37 7/16 kg small potatoes, peeled 149¾ tbsp fish sauce 112 5/16 tbsp palm sugar 149¾ tbsp tamarind paste 74⅞ tbsp peanut butter 224⅝ tbsp peanuts, unsalted & roasted
Cut 119⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 449¼ tbsp paste Fry for 3-4 minutes then add 74⅞ tsp cinammon, ground, 37 7/16 tsp cumin, ground, 37 7/16 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 149¾ tbsp fish sauce Add 149¾ tbsp tamarind paste Add 112 5/16 tbsp palm sugar Add 74⅞ tbsp peanut butter Simmer for 1.5-2 hours Add 37 7/16 kg small potatoes, peeled, 224⅝ tbsp peanuts, unsalted & roasted and 74⅞ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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