Prep: 15m
Cook: 3h
Serves: - 785 +
Ingredients
294⅜ tbsp massaman curry paste 588¾ cm piece of ginger, minced 588¾ cloves garlic, minced 98⅛ tbsp galangal paste 196¼ 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:
157 kg beef, e.g. chuck 98⅛ tsp cinammon, ground 49 1/16 tsp cumin, ground 49 1/16 tsp coriander, ground 588¾ tbsp paste 98⅛ litre coconut milk 98⅛ large onion, wedged 49 1/16 kg small potatoes, peeled 196¼ tbsp fish sauce 147 3/16 tbsp palm sugar 196¼ tbsp tamarind paste 98⅛ tbsp peanut butter 294⅜ tbsp peanuts, unsalted & roasted
Cut 157 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 588¾ tbsp paste Fry for 3-4 minutes then add 98⅛ tsp cinammon, ground, 49 1/16 tsp cumin, ground, 49 1/16 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 196¼ tbsp fish sauce Add 196¼ tbsp tamarind paste Add 147 3/16 tbsp palm sugar Add 98⅛ tbsp peanut butter Simmer for 1.5-2 hours Add 49 1/16 kg small potatoes, peeled, 294⅜ tbsp peanuts, unsalted & roasted and 98⅛ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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