Prep: 15m
Cook: 3h
Serves: - 668 +
Ingredients
250½ tbsp massaman curry paste 501 cm piece of ginger, minced 501 cloves garlic, minced 83½ tbsp galangal paste 167 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:
133⅗ kg beef, e.g. chuck 83½ tsp cinammon, ground 41¾ tsp cumin, ground 41¾ tsp coriander, ground 501 tbsp paste 83½ litre coconut milk 83½ large onion, wedged 41¾ kg small potatoes, peeled 167 tbsp fish sauce 125¼ tbsp palm sugar 167 tbsp tamarind paste 83½ tbsp peanut butter 250½ tbsp peanuts, unsalted & roasted
Cut 133⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 501 tbsp paste Fry for 3-4 minutes then add 83½ tsp cinammon, ground, 41¾ tsp cumin, ground, 41¾ 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 167 tbsp fish sauce Add 167 tbsp tamarind paste Add 125¼ tbsp palm sugar Add 83½ tbsp peanut butter Simmer for 1.5-2 hours Add 41¾ kg small potatoes, peeled, 250½ tbsp peanuts, unsalted & roasted and 83½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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