Prep: 15m
Cook: 3h
Serves: - 773 +
Ingredients
289⅞ tbsp massaman curry paste 579¾ cm piece of ginger, minced 579¾ cloves garlic, minced 96⅝ tbsp galangal paste 193¼ 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:
154⅗ kg beef, e.g. chuck 96⅝ tsp cinammon, ground 48 5/16 tsp cumin, ground 48 5/16 tsp coriander, ground 579¾ tbsp paste 96⅝ litre coconut milk 96⅝ large onion, wedged 48 5/16 kg small potatoes, peeled 193¼ tbsp fish sauce 144 15/16 tbsp palm sugar 193¼ tbsp tamarind paste 96⅝ tbsp peanut butter 289⅞ tbsp peanuts, unsalted & roasted
Cut 154⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 579¾ tbsp paste Fry for 3-4 minutes then add 96⅝ tsp cinammon, ground, 48 5/16 tsp cumin, ground, 48 5/16 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 193¼ tbsp fish sauce Add 193¼ tbsp tamarind paste Add 144 15/16 tbsp palm sugar Add 96⅝ tbsp peanut butter Simmer for 1.5-2 hours Add 48 5/16 kg small potatoes, peeled, 289⅞ tbsp peanuts, unsalted & roasted and 96⅝ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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