Prep: 15m
Cook: 3h
Serves: - 787 +
Ingredients
295⅛ tbsp massaman curry paste 590¼ cm piece of ginger, minced 590¼ cloves garlic, minced 98⅜ tbsp galangal paste 196¾ 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:
157⅖ kg beef, e.g. chuck 98⅜ tsp cinammon, ground 49 3/16 tsp cumin, ground 49 3/16 tsp coriander, ground 590¼ tbsp paste 98⅜ litre coconut milk 98⅜ large onion, wedged 49 3/16 kg small potatoes, peeled 196¾ tbsp fish sauce 147 9/16 tbsp palm sugar 196¾ tbsp tamarind paste 98⅜ tbsp peanut butter 295⅛ tbsp peanuts, unsalted & roasted
Cut 157⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 590¼ tbsp paste Fry for 3-4 minutes then add 98⅜ tsp cinammon, ground, 49 3/16 tsp cumin, ground, 49 3/16 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 196¾ tbsp fish sauce Add 196¾ tbsp tamarind paste Add 147 9/16 tbsp palm sugar Add 98⅜ tbsp peanut butter Simmer for 1.5-2 hours Add 49 3/16 kg small potatoes, peeled, 295⅛ tbsp peanuts, unsalted & roasted and 98⅜ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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