Prep: 15m
Cook: 3h
Serves: - 636 +
Ingredients
238½ tbsp massaman curry paste 477 cm piece of ginger, minced 477 cloves garlic, minced 79½ tbsp galangal paste 159 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:
127⅕ kg beef, e.g. chuck 79½ tsp cinammon, ground 39¾ tsp cumin, ground 39¾ tsp coriander, ground 477 tbsp paste 79½ litre coconut milk 79½ large onion, wedged 39¾ kg small potatoes, peeled 159 tbsp fish sauce 119¼ tbsp palm sugar 159 tbsp tamarind paste 79½ tbsp peanut butter 238½ tbsp peanuts, unsalted & roasted
Cut 127⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 477 tbsp paste Fry for 3-4 minutes then add 79½ tsp cinammon, ground, 39¾ tsp cumin, ground, 39¾ 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 159 tbsp fish sauce Add 159 tbsp tamarind paste Add 119¼ tbsp palm sugar Add 79½ tbsp peanut butter Simmer for 1.5-2 hours Add 39¾ kg small potatoes, peeled, 238½ tbsp peanuts, unsalted & roasted and 79½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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