Prep: 15m
Cook: 3h
Serves: - 732 +
Ingredients
274½ tbsp massaman curry paste 549 cm piece of ginger, minced 549 cloves garlic, minced 91½ tbsp galangal paste 183 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:
146⅖ kg beef, e.g. chuck 91½ tsp cinammon, ground 45¾ tsp cumin, ground 45¾ tsp coriander, ground 549 tbsp paste 91½ litre coconut milk 91½ large onion, wedged 45¾ kg small potatoes, peeled 183 tbsp fish sauce 137¼ tbsp palm sugar 183 tbsp tamarind paste 91½ tbsp peanut butter 274½ tbsp peanuts, unsalted & roasted
Cut 146⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 549 tbsp paste Fry for 3-4 minutes then add 91½ tsp cinammon, ground, 45¾ tsp cumin, ground, 45¾ 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 183 tbsp fish sauce Add 183 tbsp tamarind paste Add 137¼ tbsp palm sugar Add 91½ tbsp peanut butter Simmer for 1.5-2 hours Add 45¾ kg small potatoes, peeled, 274½ tbsp peanuts, unsalted & roasted and 91½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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