Prep: 15m
Cook: 3h
Serves: - 709 +
Ingredients
265⅞ tbsp massaman curry paste 531¾ cm piece of ginger, minced 531¾ cloves garlic, minced 88⅝ tbsp galangal paste 177¼ 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:
141⅘ kg beef, e.g. chuck 88⅝ tsp cinammon, ground 44 5/16 tsp cumin, ground 44 5/16 tsp coriander, ground 531¾ tbsp paste 88⅝ litre coconut milk 88⅝ large onion, wedged 44 5/16 kg small potatoes, peeled 177¼ tbsp fish sauce 132 15/16 tbsp palm sugar 177¼ tbsp tamarind paste 88⅝ tbsp peanut butter 265⅞ tbsp peanuts, unsalted & roasted
Cut 141⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 531¾ tbsp paste Fry for 3-4 minutes then add 88⅝ tsp cinammon, ground, 44 5/16 tsp cumin, ground, 44 5/16 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 177¼ tbsp fish sauce Add 177¼ tbsp tamarind paste Add 132 15/16 tbsp palm sugar Add 88⅝ tbsp peanut butter Simmer for 1.5-2 hours Add 44 5/16 kg small potatoes, peeled, 265⅞ tbsp peanuts, unsalted & roasted and 88⅝ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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