Prep: 15m
Cook: 3h
Serves: - 772 +
Ingredients
289½ tbsp massaman curry paste 579 cm piece of ginger, minced 579 cloves garlic, minced 96½ tbsp galangal paste 193 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:
154⅖ kg beef, e.g. chuck 96½ tsp cinammon, ground 48¼ tsp cumin, ground 48¼ tsp coriander, ground 579 tbsp paste 96½ litre coconut milk 96½ large onion, wedged 48¼ kg small potatoes, peeled 193 tbsp fish sauce 144¾ tbsp palm sugar 193 tbsp tamarind paste 96½ tbsp peanut butter 289½ tbsp peanuts, unsalted & roasted
Cut 154⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 579 tbsp paste Fry for 3-4 minutes then add 96½ tsp cinammon, ground, 48¼ tsp cumin, ground, 48¼ 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 193 tbsp fish sauce Add 193 tbsp tamarind paste Add 144¾ tbsp palm sugar Add 96½ tbsp peanut butter Simmer for 1.5-2 hours Add 48¼ kg small potatoes, peeled, 289½ tbsp peanuts, unsalted & roasted and 96½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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