Prep: 15m
Cook: 3h
Serves: - 727 +
Ingredients
272⅝ tbsp massaman curry paste 545¼ cm piece of ginger, minced 545¼ cloves garlic, minced 90⅞ tbsp galangal paste 181¾ 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:
145⅖ kg beef, e.g. chuck 90⅞ tsp cinammon, ground 45 7/16 tsp cumin, ground 45 7/16 tsp coriander, ground 545¼ tbsp paste 90⅞ litre coconut milk 90⅞ large onion, wedged 45 7/16 kg small potatoes, peeled 181¾ tbsp fish sauce 136 5/16 tbsp palm sugar 181¾ tbsp tamarind paste 90⅞ tbsp peanut butter 272⅝ tbsp peanuts, unsalted & roasted
Cut 145⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 545¼ tbsp paste Fry for 3-4 minutes then add 90⅞ tsp cinammon, ground, 45 7/16 tsp cumin, ground, 45 7/16 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 181¾ tbsp fish sauce Add 181¾ tbsp tamarind paste Add 136 5/16 tbsp palm sugar Add 90⅞ tbsp peanut butter Simmer for 1.5-2 hours Add 45 7/16 kg small potatoes, peeled, 272⅝ tbsp peanuts, unsalted & roasted and 90⅞ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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