Prep: 15m
Cook: 3h
Serves: - 829 +
Ingredients
310⅞ tbsp massaman curry paste 621¾ cm piece of ginger, minced 621¾ cloves garlic, minced 103⅝ tbsp galangal paste 207¼ 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:
165⅘ kg beef, e.g. chuck 103⅝ tsp cinammon, ground 51 13/16 tsp cumin, ground 51 13/16 tsp coriander, ground 621¾ tbsp paste 103⅝ litre coconut milk 103⅝ large onion, wedged 51 13/16 kg small potatoes, peeled 207¼ tbsp fish sauce 155 7/16 tbsp palm sugar 207¼ tbsp tamarind paste 103⅝ tbsp peanut butter 310⅞ tbsp peanuts, unsalted & roasted
Cut 165⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 621¾ tbsp paste Fry for 3-4 minutes then add 103⅝ tsp cinammon, ground, 51 13/16 tsp cumin, ground, 51 13/16 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 207¼ tbsp fish sauce Add 207¼ tbsp tamarind paste Add 155 7/16 tbsp palm sugar Add 103⅝ tbsp peanut butter Simmer for 1.5-2 hours Add 51 13/16 kg small potatoes, peeled, 310⅞ tbsp peanuts, unsalted & roasted and 103⅝ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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