Prep: 15m
Cook: 3h
Serves: - 684 +
Ingredients
256½ tbsp massaman curry paste 513 cm piece of ginger, minced 513 cloves garlic, minced 85½ tbsp galangal paste 171 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:
136⅘ kg beef, e.g. chuck 85½ tsp cinammon, ground 42¾ tsp cumin, ground 42¾ tsp coriander, ground 513 tbsp paste 85½ litre coconut milk 85½ large onion, wedged 42¾ kg small potatoes, peeled 171 tbsp fish sauce 128¼ tbsp palm sugar 171 tbsp tamarind paste 85½ tbsp peanut butter 256½ tbsp peanuts, unsalted & roasted
Cut 136⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 513 tbsp paste Fry for 3-4 minutes then add 85½ tsp cinammon, ground, 42¾ tsp cumin, ground, 42¾ 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 171 tbsp fish sauce Add 171 tbsp tamarind paste Add 128¼ tbsp palm sugar Add 85½ tbsp peanut butter Simmer for 1.5-2 hours Add 42¾ kg small potatoes, peeled, 256½ tbsp peanuts, unsalted & roasted and 85½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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