Prep: 15m
Cook: 3h
Serves: - 815 +
Ingredients
305⅝ tbsp massaman curry paste 611¼ cm piece of ginger, minced 611¼ cloves garlic, minced 101⅞ tbsp galangal paste 203¾ 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:
163 kg beef, e.g. chuck 101⅞ tsp cinammon, ground 50 15/16 tsp cumin, ground 50 15/16 tsp coriander, ground 611¼ tbsp paste 101⅞ litre coconut milk 101⅞ large onion, wedged 50 15/16 kg small potatoes, peeled 203¾ tbsp fish sauce 152 13/16 tbsp palm sugar 203¾ tbsp tamarind paste 101⅞ tbsp peanut butter 305⅝ tbsp peanuts, unsalted & roasted
Cut 163 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 611¼ tbsp paste Fry for 3-4 minutes then add 101⅞ tsp cinammon, ground, 50 15/16 tsp cumin, ground, 50 15/16 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 203¾ tbsp fish sauce Add 203¾ tbsp tamarind paste Add 152 13/16 tbsp palm sugar Add 101⅞ tbsp peanut butter Simmer for 1.5-2 hours Add 50 15/16 kg small potatoes, peeled, 305⅝ tbsp peanuts, unsalted & roasted and 101⅞ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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