Prep: 15m
Cook: 3h
Serves: - 663 +
Ingredients
248⅝ tbsp massaman curry paste 497¼ cm piece of ginger, minced 497¼ cloves garlic, minced 82⅞ tbsp galangal paste 165¾ 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:
132⅗ kg beef, e.g. chuck 82⅞ tsp cinammon, ground 41 7/16 tsp cumin, ground 41 7/16 tsp coriander, ground 497¼ tbsp paste 82⅞ litre coconut milk 82⅞ large onion, wedged 41 7/16 kg small potatoes, peeled 165¾ tbsp fish sauce 124 5/16 tbsp palm sugar 165¾ tbsp tamarind paste 82⅞ tbsp peanut butter 248⅝ tbsp peanuts, unsalted & roasted
Cut 132⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 497¼ tbsp paste Fry for 3-4 minutes then add 82⅞ tsp cinammon, ground, 41 7/16 tsp cumin, ground, 41 7/16 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 165¾ tbsp fish sauce Add 165¾ tbsp tamarind paste Add 124 5/16 tbsp palm sugar Add 82⅞ tbsp peanut butter Simmer for 1.5-2 hours Add 41 7/16 kg small potatoes, peeled, 248⅝ tbsp peanuts, unsalted & roasted and 82⅞ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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