Prep: 15m
Cook: 3h
Serves: - 676 +
Ingredients
253½ tbsp massaman curry paste 507 cm piece of ginger, minced 507 cloves garlic, minced 84½ tbsp galangal paste 169 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:
135⅕ kg beef, e.g. chuck 84½ tsp cinammon, ground 42¼ tsp cumin, ground 42¼ tsp coriander, ground 507 tbsp paste 84½ litre coconut milk 84½ large onion, wedged 42¼ kg small potatoes, peeled 169 tbsp fish sauce 126¾ tbsp palm sugar 169 tbsp tamarind paste 84½ tbsp peanut butter 253½ tbsp peanuts, unsalted & roasted
Cut 135⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 507 tbsp paste Fry for 3-4 minutes then add 84½ tsp cinammon, ground, 42¼ tsp cumin, ground, 42¼ 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 169 tbsp fish sauce Add 169 tbsp tamarind paste Add 126¾ tbsp palm sugar Add 84½ tbsp peanut butter Simmer for 1.5-2 hours Add 42¼ kg small potatoes, peeled, 253½ tbsp peanuts, unsalted & roasted and 84½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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