Prep: 15m
Cook: 3h
Serves: - 671 +
Ingredients
251⅝ tbsp massaman curry paste 503¼ cm piece of ginger, minced 503¼ cloves garlic, minced 83⅞ tbsp galangal paste 167¾ 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:
134⅕ kg beef, e.g. chuck 83⅞ tsp cinammon, ground 41 15/16 tsp cumin, ground 41 15/16 tsp coriander, ground 503¼ tbsp paste 83⅞ litre coconut milk 83⅞ large onion, wedged 41 15/16 kg small potatoes, peeled 167¾ tbsp fish sauce 125 13/16 tbsp palm sugar 167¾ tbsp tamarind paste 83⅞ tbsp peanut butter 251⅝ tbsp peanuts, unsalted & roasted
Cut 134⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 503¼ tbsp paste Fry for 3-4 minutes then add 83⅞ tsp cinammon, ground, 41 15/16 tsp cumin, ground, 41 15/16 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 167¾ tbsp fish sauce Add 167¾ tbsp tamarind paste Add 125 13/16 tbsp palm sugar Add 83⅞ tbsp peanut butter Simmer for 1.5-2 hours Add 41 15/16 kg small potatoes, peeled, 251⅝ tbsp peanuts, unsalted & roasted and 83⅞ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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