Prep: 15m
Cook: 3h
Serves: - 677 +
Ingredients
253⅞ tbsp massaman curry paste 507¾ cm piece of ginger, minced 507¾ cloves garlic, minced 84⅝ tbsp galangal paste 169¼ 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:
135⅖ kg beef, e.g. chuck 84⅝ tsp cinammon, ground 42 5/16 tsp cumin, ground 42 5/16 tsp coriander, ground 507¾ tbsp paste 84⅝ litre coconut milk 84⅝ large onion, wedged 42 5/16 kg small potatoes, peeled 169¼ tbsp fish sauce 126 15/16 tbsp palm sugar 169¼ tbsp tamarind paste 84⅝ tbsp peanut butter 253⅞ tbsp peanuts, unsalted & roasted
Cut 135⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 507¾ tbsp paste Fry for 3-4 minutes then add 84⅝ tsp cinammon, ground, 42 5/16 tsp cumin, ground, 42 5/16 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 169¼ tbsp fish sauce Add 169¼ tbsp tamarind paste Add 126 15/16 tbsp palm sugar Add 84⅝ tbsp peanut butter Simmer for 1.5-2 hours Add 42 5/16 kg small potatoes, peeled, 253⅞ tbsp peanuts, unsalted & roasted and 84⅝ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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