Prep: 15m
Cook: 3h
Serves: - 735 +
Ingredients
275⅝ tbsp massaman curry paste 551¼ cm piece of ginger, minced 551¼ cloves garlic, minced 91⅞ tbsp galangal paste 183¾ 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:
147 kg beef, e.g. chuck 91⅞ tsp cinammon, ground 45 15/16 tsp cumin, ground 45 15/16 tsp coriander, ground 551¼ tbsp paste 91⅞ litre coconut milk 91⅞ large onion, wedged 45 15/16 kg small potatoes, peeled 183¾ tbsp fish sauce 137 13/16 tbsp palm sugar 183¾ tbsp tamarind paste 91⅞ tbsp peanut butter 275⅝ tbsp peanuts, unsalted & roasted
Cut 147 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 551¼ tbsp paste Fry for 3-4 minutes then add 91⅞ tsp cinammon, ground, 45 15/16 tsp cumin, ground, 45 15/16 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 183¾ tbsp fish sauce Add 183¾ tbsp tamarind paste Add 137 13/16 tbsp palm sugar Add 91⅞ tbsp peanut butter Simmer for 1.5-2 hours Add 45 15/16 kg small potatoes, peeled, 275⅝ tbsp peanuts, unsalted & roasted and 91⅞ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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