Prep: 15m
Cook: 3h
Serves: - 788 +
Ingredients
295½ tbsp massaman curry paste 591 cm piece of ginger, minced 591 cloves garlic, minced 98½ tbsp galangal paste 197 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:
157⅗ kg beef, e.g. chuck 98½ tsp cinammon, ground 49¼ tsp cumin, ground 49¼ tsp coriander, ground 591 tbsp paste 98½ litre coconut milk 98½ large onion, wedged 49¼ kg small potatoes, peeled 197 tbsp fish sauce 147¾ tbsp palm sugar 197 tbsp tamarind paste 98½ tbsp peanut butter 295½ tbsp peanuts, unsalted & roasted
Cut 157⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 591 tbsp paste Fry for 3-4 minutes then add 98½ tsp cinammon, ground, 49¼ tsp cumin, ground, 49¼ 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 197 tbsp fish sauce Add 197 tbsp tamarind paste Add 147¾ tbsp palm sugar Add 98½ tbsp peanut butter Simmer for 1.5-2 hours Add 49¼ kg small potatoes, peeled, 295½ tbsp peanuts, unsalted & roasted and 98½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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