Prep: 15m
Cook: 3h
Serves: - 716 +
Ingredients
268½ tbsp massaman curry paste 537 cm piece of ginger, minced 537 cloves garlic, minced 89½ tbsp galangal paste 179 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:
143⅕ kg beef, e.g. chuck 89½ tsp cinammon, ground 44¾ tsp cumin, ground 44¾ tsp coriander, ground 537 tbsp paste 89½ litre coconut milk 89½ large onion, wedged 44¾ kg small potatoes, peeled 179 tbsp fish sauce 134¼ tbsp palm sugar 179 tbsp tamarind paste 89½ tbsp peanut butter 268½ tbsp peanuts, unsalted & roasted
Cut 143⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 537 tbsp paste Fry for 3-4 minutes then add 89½ tsp cinammon, ground, 44¾ tsp cumin, ground, 44¾ 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 179 tbsp fish sauce Add 179 tbsp tamarind paste Add 134¼ tbsp palm sugar Add 89½ tbsp peanut butter Simmer for 1.5-2 hours Add 44¾ kg small potatoes, peeled, 268½ tbsp peanuts, unsalted & roasted and 89½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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