Prep: 15m
Cook: 3h
Serves: - 687 +
Ingredients
257⅝ tbsp massaman curry paste 515¼ cm piece of ginger, minced 515¼ cloves garlic, minced 85⅞ tbsp galangal paste 171¾ 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:
137⅖ kg beef, e.g. chuck 85⅞ tsp cinammon, ground 42 15/16 tsp cumin, ground 42 15/16 tsp coriander, ground 515¼ tbsp paste 85⅞ litre coconut milk 85⅞ large onion, wedged 42 15/16 kg small potatoes, peeled 171¾ tbsp fish sauce 128 13/16 tbsp palm sugar 171¾ tbsp tamarind paste 85⅞ tbsp peanut butter 257⅝ tbsp peanuts, unsalted & roasted
Cut 137⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 515¼ tbsp paste Fry for 3-4 minutes then add 85⅞ tsp cinammon, ground, 42 15/16 tsp cumin, ground, 42 15/16 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 171¾ tbsp fish sauce Add 171¾ tbsp tamarind paste Add 128 13/16 tbsp palm sugar Add 85⅞ tbsp peanut butter Simmer for 1.5-2 hours Add 42 15/16 kg small potatoes, peeled, 257⅝ tbsp peanuts, unsalted & roasted and 85⅞ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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