Prep: 15m
Cook: 3h
Serves: - 825 +
Ingredients
309⅜ tbsp massaman curry paste 618¾ cm piece of ginger, minced 618¾ cloves garlic, minced 103⅛ tbsp galangal paste 206¼ 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:
165 kg beef, e.g. chuck 103⅛ tsp cinammon, ground 51 9/16 tsp cumin, ground 51 9/16 tsp coriander, ground 618¾ tbsp paste 103⅛ litre coconut milk 103⅛ large onion, wedged 51 9/16 kg small potatoes, peeled 206¼ tbsp fish sauce 154 11/16 tbsp palm sugar 206¼ tbsp tamarind paste 103⅛ tbsp peanut butter 309⅜ tbsp peanuts, unsalted & roasted
Cut 165 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 618¾ tbsp paste Fry for 3-4 minutes then add 103⅛ tsp cinammon, ground, 51 9/16 tsp cumin, ground, 51 9/16 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 206¼ tbsp fish sauce Add 206¼ tbsp tamarind paste Add 154 11/16 tbsp palm sugar Add 103⅛ tbsp peanut butter Simmer for 1.5-2 hours Add 51 9/16 kg small potatoes, peeled, 309⅜ tbsp peanuts, unsalted & roasted and 103⅛ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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