Prep: 15m
Cook: 3h
Serves: - 805 +
Ingredients
301⅞ tbsp massaman curry paste 603¾ cm piece of ginger, minced 603¾ cloves garlic, minced 100⅝ tbsp galangal paste 201¼ 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:
161 kg beef, e.g. chuck 100⅝ tsp cinammon, ground 50 5/16 tsp cumin, ground 50 5/16 tsp coriander, ground 603¾ tbsp paste 100⅝ litre coconut milk 100⅝ large onion, wedged 50 5/16 kg small potatoes, peeled 201¼ tbsp fish sauce 150 15/16 tbsp palm sugar 201¼ tbsp tamarind paste 100⅝ tbsp peanut butter 301⅞ tbsp peanuts, unsalted & roasted
Cut 161 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 603¾ tbsp paste Fry for 3-4 minutes then add 100⅝ tsp cinammon, ground, 50 5/16 tsp cumin, ground, 50 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 201¼ tbsp fish sauce Add 201¼ tbsp tamarind paste Add 150 15/16 tbsp palm sugar Add 100⅝ tbsp peanut butter Simmer for 1.5-2 hours Add 50 5/16 kg small potatoes, peeled, 301⅞ tbsp peanuts, unsalted & roasted and 100⅝ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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