Prep: 15m
Cook: 3h
Serves: - 821 +
Ingredients
307⅞ tbsp massaman curry paste 615¾ cm piece of ginger, minced 615¾ cloves garlic, minced 102⅝ tbsp galangal paste 205¼ 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:
164⅕ kg beef, e.g. chuck 102⅝ tsp cinammon, ground 51 5/16 tsp cumin, ground 51 5/16 tsp coriander, ground 615¾ tbsp paste 102⅝ litre coconut milk 102⅝ large onion, wedged 51 5/16 kg small potatoes, peeled 205¼ tbsp fish sauce 153 15/16 tbsp palm sugar 205¼ tbsp tamarind paste 102⅝ tbsp peanut butter 307⅞ tbsp peanuts, unsalted & roasted
Cut 164⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 615¾ tbsp paste Fry for 3-4 minutes then add 102⅝ tsp cinammon, ground, 51 5/16 tsp cumin, ground, 51 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 205¼ tbsp fish sauce Add 205¼ tbsp tamarind paste Add 153 15/16 tbsp palm sugar Add 102⅝ tbsp peanut butter Simmer for 1.5-2 hours Add 51 5/16 kg small potatoes, peeled, 307⅞ tbsp peanuts, unsalted & roasted and 102⅝ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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