Prep: 15m
Cook: 3h
Serves: - 756 +
Ingredients
283½ tbsp massaman curry paste 567 cm piece of ginger, minced 567 cloves garlic, minced 94½ tbsp galangal paste 189 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:
151⅕ kg beef, e.g. chuck 94½ tsp cinammon, ground 47¼ tsp cumin, ground 47¼ tsp coriander, ground 567 tbsp paste 94½ litre coconut milk 94½ large onion, wedged 47¼ kg small potatoes, peeled 189 tbsp fish sauce 141¾ tbsp palm sugar 189 tbsp tamarind paste 94½ tbsp peanut butter 283½ tbsp peanuts, unsalted & roasted
Cut 151⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 567 tbsp paste Fry for 3-4 minutes then add 94½ tsp cinammon, ground, 47¼ tsp cumin, ground, 47¼ 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 189 tbsp fish sauce Add 189 tbsp tamarind paste Add 141¾ tbsp palm sugar Add 94½ tbsp peanut butter Simmer for 1.5-2 hours Add 47¼ kg small potatoes, peeled, 283½ tbsp peanuts, unsalted & roasted and 94½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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