Prep: 15m
Cook: 3h
Serves: - 646 +
Ingredients
242¼ tbsp massaman curry paste 484½ cm piece of ginger, minced 484½ cloves garlic, minced 80¾ tbsp galangal paste 161½ 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:
129⅕ kg beef, e.g. chuck 80¾ tsp cinammon, ground 40⅜ tsp cumin, ground 40⅜ tsp coriander, ground 484½ tbsp paste 80¾ litre coconut milk 80¾ large onion, wedged 40⅜ kg small potatoes, peeled 161½ tbsp fish sauce 121⅛ tbsp palm sugar 161½ tbsp tamarind paste 80¾ tbsp peanut butter 242¼ tbsp peanuts, unsalted & roasted
Cut 129⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 484½ tbsp paste Fry for 3-4 minutes then add 80¾ tsp cinammon, ground, 40⅜ tsp cumin, ground, 40⅜ 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 161½ tbsp fish sauce Add 161½ tbsp tamarind paste Add 121⅛ tbsp palm sugar Add 80¾ tbsp peanut butter Simmer for 1.5-2 hours Add 40⅜ kg small potatoes, peeled, 242¼ tbsp peanuts, unsalted & roasted and 80¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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