Prep: 15m
Cook: 3h
Serves: - 639 +
Ingredients
239⅝ tbsp massaman curry paste 479¼ cm piece of ginger, minced 479¼ cloves garlic, minced 79⅞ tbsp galangal paste 159¾ 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:
127⅘ kg beef, e.g. chuck 79⅞ tsp cinammon, ground 39 15/16 tsp cumin, ground 39 15/16 tsp coriander, ground 479¼ tbsp paste 79⅞ litre coconut milk 79⅞ large onion, wedged 39 15/16 kg small potatoes, peeled 159¾ tbsp fish sauce 119 13/16 tbsp palm sugar 159¾ tbsp tamarind paste 79⅞ tbsp peanut butter 239⅝ tbsp peanuts, unsalted & roasted
Cut 127⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 479¼ tbsp paste Fry for 3-4 minutes then add 79⅞ tsp cinammon, ground, 39 15/16 tsp cumin, ground, 39 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 159¾ tbsp fish sauce Add 159¾ tbsp tamarind paste Add 119 13/16 tbsp palm sugar Add 79⅞ tbsp peanut butter Simmer for 1.5-2 hours Add 39 15/16 kg small potatoes, peeled, 239⅝ tbsp peanuts, unsalted & roasted and 79⅞ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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