Prep: 15m
Cook: 3h
Serves: - 622 +
Ingredients
233¼ tbsp massaman curry paste 466½ cm piece of ginger, minced 466½ cloves garlic, minced 77¾ tbsp galangal paste 155½ 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:
124⅖ kg beef, e.g. chuck 77¾ tsp cinammon, ground 38⅞ tsp cumin, ground 38⅞ tsp coriander, ground 466½ tbsp paste 77¾ litre coconut milk 77¾ large onion, wedged 38⅞ kg small potatoes, peeled 155½ tbsp fish sauce 116⅝ tbsp palm sugar 155½ tbsp tamarind paste 77¾ tbsp peanut butter 233¼ tbsp peanuts, unsalted & roasted
Cut 124⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 466½ tbsp paste Fry for 3-4 minutes then add 77¾ tsp cinammon, ground, 38⅞ tsp cumin, ground, 38⅞ 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 155½ tbsp fish sauce Add 155½ tbsp tamarind paste Add 116⅝ tbsp palm sugar Add 77¾ tbsp peanut butter Simmer for 1.5-2 hours Add 38⅞ kg small potatoes, peeled, 233¼ tbsp peanuts, unsalted & roasted and 77¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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