Prep: 15m
Cook: 3h
Serves: - 670 +
Ingredients
251¼ tbsp massaman curry paste 502½ cm piece of ginger, minced 502½ cloves garlic, minced 83¾ tbsp galangal paste 167½ 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:
134 kg beef, e.g. chuck 83¾ tsp cinammon, ground 41⅞ tsp cumin, ground 41⅞ tsp coriander, ground 502½ tbsp paste 83¾ litre coconut milk 83¾ large onion, wedged 41⅞ kg small potatoes, peeled 167½ tbsp fish sauce 125⅝ tbsp palm sugar 167½ tbsp tamarind paste 83¾ tbsp peanut butter 251¼ tbsp peanuts, unsalted & roasted
Cut 134 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 502½ tbsp paste Fry for 3-4 minutes then add 83¾ tsp cinammon, ground, 41⅞ tsp cumin, ground, 41⅞ 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 167½ tbsp fish sauce Add 167½ tbsp tamarind paste Add 125⅝ tbsp palm sugar Add 83¾ tbsp peanut butter Simmer for 1.5-2 hours Add 41⅞ kg small potatoes, peeled, 251¼ tbsp peanuts, unsalted & roasted and 83¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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