Prep: 15m
Cook: 3h
Serves: - 774 +
Ingredients
290¼ tbsp massaman curry paste 580½ cm piece of ginger, minced 580½ cloves garlic, minced 96¾ tbsp galangal paste 193½ 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:
154⅘ kg beef, e.g. chuck 96¾ tsp cinammon, ground 48⅜ tsp cumin, ground 48⅜ tsp coriander, ground 580½ tbsp paste 96¾ litre coconut milk 96¾ large onion, wedged 48⅜ kg small potatoes, peeled 193½ tbsp fish sauce 145⅛ tbsp palm sugar 193½ tbsp tamarind paste 96¾ tbsp peanut butter 290¼ tbsp peanuts, unsalted & roasted
Cut 154⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 580½ tbsp paste Fry for 3-4 minutes then add 96¾ tsp cinammon, ground, 48⅜ tsp cumin, ground, 48⅜ 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 193½ tbsp fish sauce Add 193½ tbsp tamarind paste Add 145⅛ tbsp palm sugar Add 96¾ tbsp peanut butter Simmer for 1.5-2 hours Add 48⅜ kg small potatoes, peeled, 290¼ tbsp peanuts, unsalted & roasted and 96¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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