Prep: 15m
Cook: 3h
Serves: - 724 +
Ingredients
271½ tbsp massaman curry paste 543 cm piece of ginger, minced 543 cloves garlic, minced 90½ tbsp galangal paste 181 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:
144⅘ kg beef, e.g. chuck 90½ tsp cinammon, ground 45¼ tsp cumin, ground 45¼ tsp coriander, ground 543 tbsp paste 90½ litre coconut milk 90½ large onion, wedged 45¼ kg small potatoes, peeled 181 tbsp fish sauce 135¾ tbsp palm sugar 181 tbsp tamarind paste 90½ tbsp peanut butter 271½ tbsp peanuts, unsalted & roasted
Cut 144⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 543 tbsp paste Fry for 3-4 minutes then add 90½ tsp cinammon, ground, 45¼ tsp cumin, ground, 45¼ 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 181 tbsp fish sauce Add 181 tbsp tamarind paste Add 135¾ tbsp palm sugar Add 90½ tbsp peanut butter Simmer for 1.5-2 hours Add 45¼ kg small potatoes, peeled, 271½ tbsp peanuts, unsalted & roasted and 90½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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