Prep: 15m
Cook: 3h
Serves: - 777 +
Ingredients
291⅜ tbsp massaman curry paste 582¾ cm piece of ginger, minced 582¾ cloves garlic, minced 97⅛ tbsp galangal paste 194¼ 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:
155⅖ kg beef, e.g. chuck 97⅛ tsp cinammon, ground 48 9/16 tsp cumin, ground 48 9/16 tsp coriander, ground 582¾ tbsp paste 97⅛ litre coconut milk 97⅛ large onion, wedged 48 9/16 kg small potatoes, peeled 194¼ tbsp fish sauce 145 11/16 tbsp palm sugar 194¼ tbsp tamarind paste 97⅛ tbsp peanut butter 291⅜ tbsp peanuts, unsalted & roasted
Cut 155⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 582¾ tbsp paste Fry for 3-4 minutes then add 97⅛ tsp cinammon, ground, 48 9/16 tsp cumin, ground, 48 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 194¼ tbsp fish sauce Add 194¼ tbsp tamarind paste Add 145 11/16 tbsp palm sugar Add 97⅛ tbsp peanut butter Simmer for 1.5-2 hours Add 48 9/16 kg small potatoes, peeled, 291⅜ tbsp peanuts, unsalted & roasted and 97⅛ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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