Prep: 15m
Cook: 3h
Serves: - 604 +
Ingredients
226½ tbsp massaman curry paste 453 cm piece of ginger, minced 453 cloves garlic, minced 75½ tbsp galangal paste 151 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:
120⅘ kg beef, e.g. chuck 75½ tsp cinammon, ground 37¾ tsp cumin, ground 37¾ tsp coriander, ground 453 tbsp paste 75½ litre coconut milk 75½ large onion, wedged 37¾ kg small potatoes, peeled 151 tbsp fish sauce 113¼ tbsp palm sugar 151 tbsp tamarind paste 75½ tbsp peanut butter 226½ tbsp peanuts, unsalted & roasted
Cut 120⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 453 tbsp paste Fry for 3-4 minutes then add 75½ tsp cinammon, ground, 37¾ tsp cumin, ground, 37¾ 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 151 tbsp fish sauce Add 151 tbsp tamarind paste Add 113¼ tbsp palm sugar Add 75½ tbsp peanut butter Simmer for 1.5-2 hours Add 37¾ kg small potatoes, peeled, 226½ tbsp peanuts, unsalted & roasted and 75½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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