Prep: 15m
Cook: 3h
Serves: - 789 +
Ingredients
295⅞ tbsp massaman curry paste 591¾ cm piece of ginger, minced 591¾ cloves garlic, minced 98⅝ tbsp galangal paste 197¼ 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:
157⅘ kg beef, e.g. chuck 98⅝ tsp cinammon, ground 49 5/16 tsp cumin, ground 49 5/16 tsp coriander, ground 591¾ tbsp paste 98⅝ litre coconut milk 98⅝ large onion, wedged 49 5/16 kg small potatoes, peeled 197¼ tbsp fish sauce 147 15/16 tbsp palm sugar 197¼ tbsp tamarind paste 98⅝ tbsp peanut butter 295⅞ tbsp peanuts, unsalted & roasted
Cut 157⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 591¾ tbsp paste Fry for 3-4 minutes then add 98⅝ tsp cinammon, ground, 49 5/16 tsp cumin, ground, 49 5/16 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 197¼ tbsp fish sauce Add 197¼ tbsp tamarind paste Add 147 15/16 tbsp palm sugar Add 98⅝ tbsp peanut butter Simmer for 1.5-2 hours Add 49 5/16 kg small potatoes, peeled, 295⅞ tbsp peanuts, unsalted & roasted and 98⅝ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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