Prep: 15m
Cook: 3h
Serves: - 741 +
Ingredients
277⅞ tbsp massaman curry paste 555¾ cm piece of ginger, minced 555¾ cloves garlic, minced 92⅝ tbsp galangal paste 185¼ 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:
148⅕ kg beef, e.g. chuck 92⅝ tsp cinammon, ground 46 5/16 tsp cumin, ground 46 5/16 tsp coriander, ground 555¾ tbsp paste 92⅝ litre coconut milk 92⅝ large onion, wedged 46 5/16 kg small potatoes, peeled 185¼ tbsp fish sauce 138 15/16 tbsp palm sugar 185¼ tbsp tamarind paste 92⅝ tbsp peanut butter 277⅞ tbsp peanuts, unsalted & roasted
Cut 148⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 555¾ tbsp paste Fry for 3-4 minutes then add 92⅝ tsp cinammon, ground, 46 5/16 tsp cumin, ground, 46 5/16 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 185¼ tbsp fish sauce Add 185¼ tbsp tamarind paste Add 138 15/16 tbsp palm sugar Add 92⅝ tbsp peanut butter Simmer for 1.5-2 hours Add 46 5/16 kg small potatoes, peeled, 277⅞ tbsp peanuts, unsalted & roasted and 92⅝ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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