Prep: 15m
Cook: 3h
Serves: - 607 +
Ingredients
227⅝ tbsp massaman curry paste 455¼ cm piece of ginger, minced 455¼ cloves garlic, minced 75⅞ tbsp galangal paste 151¾ 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:
121⅖ kg beef, e.g. chuck 75⅞ tsp cinammon, ground 37 15/16 tsp cumin, ground 37 15/16 tsp coriander, ground 455¼ tbsp paste 75⅞ litre coconut milk 75⅞ large onion, wedged 37 15/16 kg small potatoes, peeled 151¾ tbsp fish sauce 113 13/16 tbsp palm sugar 151¾ tbsp tamarind paste 75⅞ tbsp peanut butter 227⅝ tbsp peanuts, unsalted & roasted
Cut 121⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 455¼ tbsp paste Fry for 3-4 minutes then add 75⅞ tsp cinammon, ground, 37 15/16 tsp cumin, ground, 37 15/16 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 151¾ tbsp fish sauce Add 151¾ tbsp tamarind paste Add 113 13/16 tbsp palm sugar Add 75⅞ tbsp peanut butter Simmer for 1.5-2 hours Add 37 15/16 kg small potatoes, peeled, 227⅝ tbsp peanuts, unsalted & roasted and 75⅞ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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