Prep: 15m
Cook: 3h
Serves: - 759 +
Ingredients
284⅝ tbsp massaman curry paste 569¼ cm piece of ginger, minced 569¼ cloves garlic, minced 94⅞ tbsp galangal paste 189¾ 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:
151⅘ kg beef, e.g. chuck 94⅞ tsp cinammon, ground 47 7/16 tsp cumin, ground 47 7/16 tsp coriander, ground 569¼ tbsp paste 94⅞ litre coconut milk 94⅞ large onion, wedged 47 7/16 kg small potatoes, peeled 189¾ tbsp fish sauce 142 5/16 tbsp palm sugar 189¾ tbsp tamarind paste 94⅞ tbsp peanut butter 284⅝ tbsp peanuts, unsalted & roasted
Cut 151⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 569¼ tbsp paste Fry for 3-4 minutes then add 94⅞ tsp cinammon, ground, 47 7/16 tsp cumin, ground, 47 7/16 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 189¾ tbsp fish sauce Add 189¾ tbsp tamarind paste Add 142 5/16 tbsp palm sugar Add 94⅞ tbsp peanut butter Simmer for 1.5-2 hours Add 47 7/16 kg small potatoes, peeled, 284⅝ tbsp peanuts, unsalted & roasted and 94⅞ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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