Prep: 15m
Cook: 3h
Serves: - 761 +
Ingredients
285⅜ tbsp massaman curry paste 570¾ cm piece of ginger, minced 570¾ cloves garlic, minced 95⅛ tbsp galangal paste 190¼ 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:
152⅕ kg beef, e.g. chuck 95⅛ tsp cinammon, ground 47 9/16 tsp cumin, ground 47 9/16 tsp coriander, ground 570¾ tbsp paste 95⅛ litre coconut milk 95⅛ large onion, wedged 47 9/16 kg small potatoes, peeled 190¼ tbsp fish sauce 142 11/16 tbsp palm sugar 190¼ tbsp tamarind paste 95⅛ tbsp peanut butter 285⅜ tbsp peanuts, unsalted & roasted
Cut 152⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 570¾ tbsp paste Fry for 3-4 minutes then add 95⅛ tsp cinammon, ground, 47 9/16 tsp cumin, ground, 47 9/16 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 190¼ tbsp fish sauce Add 190¼ tbsp tamarind paste Add 142 11/16 tbsp palm sugar Add 95⅛ tbsp peanut butter Simmer for 1.5-2 hours Add 47 9/16 kg small potatoes, peeled, 285⅜ tbsp peanuts, unsalted & roasted and 95⅛ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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