Prep: 15m
Cook: 3h
Serves: - 601 +
Ingredients
225⅜ tbsp massaman curry paste 450¾ cm piece of ginger, minced 450¾ cloves garlic, minced 75⅛ tbsp galangal paste 150¼ 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:
120⅕ kg beef, e.g. chuck 75⅛ tsp cinammon, ground 37 9/16 tsp cumin, ground 37 9/16 tsp coriander, ground 450¾ tbsp paste 75⅛ litre coconut milk 75⅛ large onion, wedged 37 9/16 kg small potatoes, peeled 150¼ tbsp fish sauce 112 11/16 tbsp palm sugar 150¼ tbsp tamarind paste 75⅛ tbsp peanut butter 225⅜ tbsp peanuts, unsalted & roasted
Cut 120⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 450¾ tbsp paste Fry for 3-4 minutes then add 75⅛ tsp cinammon, ground, 37 9/16 tsp cumin, ground, 37 9/16 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 150¼ tbsp fish sauce Add 150¼ tbsp tamarind paste Add 112 11/16 tbsp palm sugar Add 75⅛ tbsp peanut butter Simmer for 1.5-2 hours Add 37 9/16 kg small potatoes, peeled, 225⅜ tbsp peanuts, unsalted & roasted and 75⅛ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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