Prep: 15m
Cook: 3h
Serves: - 791 +
Ingredients
296⅝ tbsp massaman curry paste 593¼ cm piece of ginger, minced 593¼ cloves garlic, minced 98⅞ tbsp galangal paste 197¾ 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:
158⅕ kg beef, e.g. chuck 98⅞ tsp cinammon, ground 49 7/16 tsp cumin, ground 49 7/16 tsp coriander, ground 593¼ tbsp paste 98⅞ litre coconut milk 98⅞ large onion, wedged 49 7/16 kg small potatoes, peeled 197¾ tbsp fish sauce 148 5/16 tbsp palm sugar 197¾ tbsp tamarind paste 98⅞ tbsp peanut butter 296⅝ tbsp peanuts, unsalted & roasted
Cut 158⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 593¼ tbsp paste Fry for 3-4 minutes then add 98⅞ tsp cinammon, ground, 49 7/16 tsp cumin, ground, 49 7/16 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 197¾ tbsp fish sauce Add 197¾ tbsp tamarind paste Add 148 5/16 tbsp palm sugar Add 98⅞ tbsp peanut butter Simmer for 1.5-2 hours Add 49 7/16 kg small potatoes, peeled, 296⅝ tbsp peanuts, unsalted & roasted and 98⅞ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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