Prep: 15m
Cook: 3h
Serves: - 665 +
Ingredients
249⅜ tbsp massaman curry paste 498¾ cm piece of ginger, minced 498¾ cloves garlic, minced 83⅛ tbsp galangal paste 166¼ 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:
133 kg beef, e.g. chuck 83⅛ tsp cinammon, ground 41 9/16 tsp cumin, ground 41 9/16 tsp coriander, ground 498¾ tbsp paste 83⅛ litre coconut milk 83⅛ large onion, wedged 41 9/16 kg small potatoes, peeled 166¼ tbsp fish sauce 124 11/16 tbsp palm sugar 166¼ tbsp tamarind paste 83⅛ tbsp peanut butter 249⅜ tbsp peanuts, unsalted & roasted
Cut 133 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 498¾ tbsp paste Fry for 3-4 minutes then add 83⅛ tsp cinammon, ground, 41 9/16 tsp cumin, ground, 41 9/16 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 166¼ tbsp fish sauce Add 166¼ tbsp tamarind paste Add 124 11/16 tbsp palm sugar Add 83⅛ tbsp peanut butter Simmer for 1.5-2 hours Add 41 9/16 kg small potatoes, peeled, 249⅜ tbsp peanuts, unsalted & roasted and 83⅛ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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