Prep: 15m
Cook: 3h
Serves: - 679 +
Ingredients
254⅝ tbsp massaman curry paste 509¼ cm piece of ginger, minced 509¼ cloves garlic, minced 84⅞ tbsp galangal paste 169¾ 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:
135⅘ kg beef, e.g. chuck 84⅞ tsp cinammon, ground 42 7/16 tsp cumin, ground 42 7/16 tsp coriander, ground 509¼ tbsp paste 84⅞ litre coconut milk 84⅞ large onion, wedged 42 7/16 kg small potatoes, peeled 169¾ tbsp fish sauce 127 5/16 tbsp palm sugar 169¾ tbsp tamarind paste 84⅞ tbsp peanut butter 254⅝ tbsp peanuts, unsalted & roasted
Cut 135⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 509¼ tbsp paste Fry for 3-4 minutes then add 84⅞ tsp cinammon, ground, 42 7/16 tsp cumin, ground, 42 7/16 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 169¾ tbsp fish sauce Add 169¾ tbsp tamarind paste Add 127 5/16 tbsp palm sugar Add 84⅞ tbsp peanut butter Simmer for 1.5-2 hours Add 42 7/16 kg small potatoes, peeled, 254⅝ tbsp peanuts, unsalted & roasted and 84⅞ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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