Prep: 15m
Cook: 3h
Serves: - 681 +
Ingredients
255⅜ tbsp massaman curry paste 510¾ cm piece of ginger, minced 510¾ cloves garlic, minced 85⅛ tbsp galangal paste 170¼ 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:
136⅕ kg beef, e.g. chuck 85⅛ tsp cinammon, ground 42 9/16 tsp cumin, ground 42 9/16 tsp coriander, ground 510¾ tbsp paste 85⅛ litre coconut milk 85⅛ large onion, wedged 42 9/16 kg small potatoes, peeled 170¼ tbsp fish sauce 127 11/16 tbsp palm sugar 170¼ tbsp tamarind paste 85⅛ tbsp peanut butter 255⅜ tbsp peanuts, unsalted & roasted
Cut 136⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 510¾ tbsp paste Fry for 3-4 minutes then add 85⅛ tsp cinammon, ground, 42 9/16 tsp cumin, ground, 42 9/16 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 170¼ tbsp fish sauce Add 170¼ tbsp tamarind paste Add 127 11/16 tbsp palm sugar Add 85⅛ tbsp peanut butter Simmer for 1.5-2 hours Add 42 9/16 kg small potatoes, peeled, 255⅜ tbsp peanuts, unsalted & roasted and 85⅛ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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