Prep: 15m
Cook: 3h
Serves: - 669 +
Ingredients
250⅞ tbsp massaman curry paste 501¾ cm piece of ginger, minced 501¾ cloves garlic, minced 83⅝ tbsp galangal paste 167¼ 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:
133⅘ kg beef, e.g. chuck 83⅝ tsp cinammon, ground 41 13/16 tsp cumin, ground 41 13/16 tsp coriander, ground 501¾ tbsp paste 83⅝ litre coconut milk 83⅝ large onion, wedged 41 13/16 kg small potatoes, peeled 167¼ tbsp fish sauce 125 7/16 tbsp palm sugar 167¼ tbsp tamarind paste 83⅝ tbsp peanut butter 250⅞ tbsp peanuts, unsalted & roasted
Cut 133⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 501¾ tbsp paste Fry for 3-4 minutes then add 83⅝ tsp cinammon, ground, 41 13/16 tsp cumin, ground, 41 13/16 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 167¼ tbsp fish sauce Add 167¼ tbsp tamarind paste Add 125 7/16 tbsp palm sugar Add 83⅝ tbsp peanut butter Simmer for 1.5-2 hours Add 41 13/16 kg small potatoes, peeled, 250⅞ tbsp peanuts, unsalted & roasted and 83⅝ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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