Prep: 15m
Cook: 3h
Serves: - 662 +
Ingredients
248¼ tbsp massaman curry paste 496½ cm piece of ginger, minced 496½ cloves garlic, minced 82¾ tbsp galangal paste 165½ 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:
132⅖ kg beef, e.g. chuck 82¾ tsp cinammon, ground 41⅜ tsp cumin, ground 41⅜ tsp coriander, ground 496½ tbsp paste 82¾ litre coconut milk 82¾ large onion, wedged 41⅜ kg small potatoes, peeled 165½ tbsp fish sauce 124⅛ tbsp palm sugar 165½ tbsp tamarind paste 82¾ tbsp peanut butter 248¼ tbsp peanuts, unsalted & roasted
Cut 132⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 496½ tbsp paste Fry for 3-4 minutes then add 82¾ tsp cinammon, ground, 41⅜ tsp cumin, ground, 41⅜ 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 165½ tbsp fish sauce Add 165½ tbsp tamarind paste Add 124⅛ tbsp palm sugar Add 82¾ tbsp peanut butter Simmer for 1.5-2 hours Add 41⅜ kg small potatoes, peeled, 248¼ tbsp peanuts, unsalted & roasted and 82¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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