Prep: 15m
Cook: 3h
Serves: - 708 +
Ingredients
265½ tbsp massaman curry paste 531 cm piece of ginger, minced 531 cloves garlic, minced 88½ tbsp galangal paste 177 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:
141⅗ kg beef, e.g. chuck 88½ tsp cinammon, ground 44¼ tsp cumin, ground 44¼ tsp coriander, ground 531 tbsp paste 88½ litre coconut milk 88½ large onion, wedged 44¼ kg small potatoes, peeled 177 tbsp fish sauce 132¾ tbsp palm sugar 177 tbsp tamarind paste 88½ tbsp peanut butter 265½ tbsp peanuts, unsalted & roasted
Cut 141⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 531 tbsp paste Fry for 3-4 minutes then add 88½ tsp cinammon, ground, 44¼ tsp cumin, ground, 44¼ 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 177 tbsp fish sauce Add 177 tbsp tamarind paste Add 132¾ tbsp palm sugar Add 88½ tbsp peanut butter Simmer for 1.5-2 hours Add 44¼ kg small potatoes, peeled, 265½ tbsp peanuts, unsalted & roasted and 88½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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