Prep: 15m
Cook: 3h
Serves: - 717 +
Ingredients
268⅞ tbsp massaman curry paste 537¾ cm piece of ginger, minced 537¾ cloves garlic, minced 89⅝ tbsp galangal paste 179¼ 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:
143⅖ kg beef, e.g. chuck 89⅝ tsp cinammon, ground 44 13/16 tsp cumin, ground 44 13/16 tsp coriander, ground 537¾ tbsp paste 89⅝ litre coconut milk 89⅝ large onion, wedged 44 13/16 kg small potatoes, peeled 179¼ tbsp fish sauce 134 7/16 tbsp palm sugar 179¼ tbsp tamarind paste 89⅝ tbsp peanut butter 268⅞ tbsp peanuts, unsalted & roasted
Cut 143⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 537¾ tbsp paste Fry for 3-4 minutes then add 89⅝ tsp cinammon, ground, 44 13/16 tsp cumin, ground, 44 13/16 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 179¼ tbsp fish sauce Add 179¼ tbsp tamarind paste Add 134 7/16 tbsp palm sugar Add 89⅝ tbsp peanut butter Simmer for 1.5-2 hours Add 44 13/16 kg small potatoes, peeled, 268⅞ tbsp peanuts, unsalted & roasted and 89⅝ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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