Prep: 15m
Cook: 3h
Serves: - 628 +
Ingredients
235½ tbsp massaman curry paste 471 cm piece of ginger, minced 471 cloves garlic, minced 78½ tbsp galangal paste 157 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:
125⅗ kg beef, e.g. chuck 78½ tsp cinammon, ground 39¼ tsp cumin, ground 39¼ tsp coriander, ground 471 tbsp paste 78½ litre coconut milk 78½ large onion, wedged 39¼ kg small potatoes, peeled 157 tbsp fish sauce 117¾ tbsp palm sugar 157 tbsp tamarind paste 78½ tbsp peanut butter 235½ tbsp peanuts, unsalted & roasted
Cut 125⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 471 tbsp paste Fry for 3-4 minutes then add 78½ tsp cinammon, ground, 39¼ tsp cumin, ground, 39¼ 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 157 tbsp fish sauce Add 157 tbsp tamarind paste Add 117¾ tbsp palm sugar Add 78½ tbsp peanut butter Simmer for 1.5-2 hours Add 39¼ kg small potatoes, peeled, 235½ tbsp peanuts, unsalted & roasted and 78½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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