Prep: 15m
Cook: 3h
Serves: - 661 +
Ingredients
247⅞ tbsp massaman curry paste 495¾ cm piece of ginger, minced 495¾ cloves garlic, minced 82⅝ tbsp galangal paste 165¼ 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:
132⅕ kg beef, e.g. chuck 82⅝ tsp cinammon, ground 41 5/16 tsp cumin, ground 41 5/16 tsp coriander, ground 495¾ tbsp paste 82⅝ litre coconut milk 82⅝ large onion, wedged 41 5/16 kg small potatoes, peeled 165¼ tbsp fish sauce 123 15/16 tbsp palm sugar 165¼ tbsp tamarind paste 82⅝ tbsp peanut butter 247⅞ tbsp peanuts, unsalted & roasted
Cut 132⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 495¾ tbsp paste Fry for 3-4 minutes then add 82⅝ tsp cinammon, ground, 41 5/16 tsp cumin, ground, 41 5/16 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 165¼ tbsp fish sauce Add 165¼ tbsp tamarind paste Add 123 15/16 tbsp palm sugar Add 82⅝ tbsp peanut butter Simmer for 1.5-2 hours Add 41 5/16 kg small potatoes, peeled, 247⅞ tbsp peanuts, unsalted & roasted and 82⅝ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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