Prep: 15m
Cook: 3h
Serves: - 765 +
Ingredients
286⅞ tbsp massaman curry paste 573¾ cm piece of ginger, minced 573¾ cloves garlic, minced 95⅝ tbsp galangal paste 191¼ 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:
153 kg beef, e.g. chuck 95⅝ tsp cinammon, ground 47 13/16 tsp cumin, ground 47 13/16 tsp coriander, ground 573¾ tbsp paste 95⅝ litre coconut milk 95⅝ large onion, wedged 47 13/16 kg small potatoes, peeled 191¼ tbsp fish sauce 143 7/16 tbsp palm sugar 191¼ tbsp tamarind paste 95⅝ tbsp peanut butter 286⅞ tbsp peanuts, unsalted & roasted
Cut 153 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 573¾ tbsp paste Fry for 3-4 minutes then add 95⅝ tsp cinammon, ground, 47 13/16 tsp cumin, ground, 47 13/16 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 191¼ tbsp fish sauce Add 191¼ tbsp tamarind paste Add 143 7/16 tbsp palm sugar Add 95⅝ tbsp peanut butter Simmer for 1.5-2 hours Add 47 13/16 kg small potatoes, peeled, 286⅞ tbsp peanuts, unsalted & roasted and 95⅝ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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