Prep: 15m
Cook: 3h
Serves: - 695 +
Ingredients
260⅝ tbsp massaman curry paste 521¼ cm piece of ginger, minced 521¼ cloves garlic, minced 86⅞ tbsp galangal paste 173¾ 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:
139 kg beef, e.g. chuck 86⅞ tsp cinammon, ground 43 7/16 tsp cumin, ground 43 7/16 tsp coriander, ground 521¼ tbsp paste 86⅞ litre coconut milk 86⅞ large onion, wedged 43 7/16 kg small potatoes, peeled 173¾ tbsp fish sauce 130 5/16 tbsp palm sugar 173¾ tbsp tamarind paste 86⅞ tbsp peanut butter 260⅝ tbsp peanuts, unsalted & roasted
Cut 139 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 521¼ tbsp paste Fry for 3-4 minutes then add 86⅞ tsp cinammon, ground, 43 7/16 tsp cumin, ground, 43 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 173¾ tbsp fish sauce Add 173¾ tbsp tamarind paste Add 130 5/16 tbsp palm sugar Add 86⅞ tbsp peanut butter Simmer for 1.5-2 hours Add 43 7/16 kg small potatoes, peeled, 260⅝ tbsp peanuts, unsalted & roasted and 86⅞ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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