Prep: 15m
Cook: 3h
Serves: - 705 +
Ingredients
264⅜ tbsp massaman curry paste 528¾ cm piece of ginger, minced 528¾ cloves garlic, minced 88⅛ tbsp galangal paste 176¼ 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:
141 kg beef, e.g. chuck 88⅛ tsp cinammon, ground 44 1/16 tsp cumin, ground 44 1/16 tsp coriander, ground 528¾ tbsp paste 88⅛ litre coconut milk 88⅛ large onion, wedged 44 1/16 kg small potatoes, peeled 176¼ tbsp fish sauce 132 3/16 tbsp palm sugar 176¼ tbsp tamarind paste 88⅛ tbsp peanut butter 264⅜ tbsp peanuts, unsalted & roasted
Cut 141 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 528¾ tbsp paste Fry for 3-4 minutes then add 88⅛ tsp cinammon, ground, 44 1/16 tsp cumin, ground, 44 1/16 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 176¼ tbsp fish sauce Add 176¼ tbsp tamarind paste Add 132 3/16 tbsp palm sugar Add 88⅛ tbsp peanut butter Simmer for 1.5-2 hours Add 44 1/16 kg small potatoes, peeled, 264⅜ tbsp peanuts, unsalted & roasted and 88⅛ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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