Prep: 15m
Cook: 3h
Serves: - 733 +
Ingredients
274⅞ tbsp massaman curry paste 549¾ cm piece of ginger, minced 549¾ cloves garlic, minced 91⅝ tbsp galangal paste 183¼ 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:
146⅗ kg beef, e.g. chuck 91⅝ tsp cinammon, ground 45 13/16 tsp cumin, ground 45 13/16 tsp coriander, ground 549¾ tbsp paste 91⅝ litre coconut milk 91⅝ large onion, wedged 45 13/16 kg small potatoes, peeled 183¼ tbsp fish sauce 137 7/16 tbsp palm sugar 183¼ tbsp tamarind paste 91⅝ tbsp peanut butter 274⅞ tbsp peanuts, unsalted & roasted
Cut 146⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 549¾ tbsp paste Fry for 3-4 minutes then add 91⅝ tsp cinammon, ground, 45 13/16 tsp cumin, ground, 45 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 183¼ tbsp fish sauce Add 183¼ tbsp tamarind paste Add 137 7/16 tbsp palm sugar Add 91⅝ tbsp peanut butter Simmer for 1.5-2 hours Add 45 13/16 kg small potatoes, peeled, 274⅞ tbsp peanuts, unsalted & roasted and 91⅝ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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