Prep: 15m
Cook: 3h
Serves: - 615 +
Ingredients
230⅝ tbsp massaman curry paste 461¼ cm piece of ginger, minced 461¼ cloves garlic, minced 76⅞ tbsp galangal paste 153¾ 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:
123 kg beef, e.g. chuck 76⅞ tsp cinammon, ground 38 7/16 tsp cumin, ground 38 7/16 tsp coriander, ground 461¼ tbsp paste 76⅞ litre coconut milk 76⅞ large onion, wedged 38 7/16 kg small potatoes, peeled 153¾ tbsp fish sauce 115 5/16 tbsp palm sugar 153¾ tbsp tamarind paste 76⅞ tbsp peanut butter 230⅝ tbsp peanuts, unsalted & roasted
Cut 123 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 461¼ tbsp paste Fry for 3-4 minutes then add 76⅞ tsp cinammon, ground, 38 7/16 tsp cumin, ground, 38 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 153¾ tbsp fish sauce Add 153¾ tbsp tamarind paste Add 115 5/16 tbsp palm sugar Add 76⅞ tbsp peanut butter Simmer for 1.5-2 hours Add 38 7/16 kg small potatoes, peeled, 230⅝ tbsp peanuts, unsalted & roasted and 76⅞ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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