Prep: 15m
Cook: 3h
Serves: - 836 +
Ingredients
313½ tbsp massaman curry paste 627 cm piece of ginger, minced 627 cloves garlic, minced 104½ tbsp galangal paste 209 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:
167⅕ kg beef, e.g. chuck 104½ tsp cinammon, ground 52¼ tsp cumin, ground 52¼ tsp coriander, ground 627 tbsp paste 104½ litre coconut milk 104½ large onion, wedged 52¼ kg small potatoes, peeled 209 tbsp fish sauce 156¾ tbsp palm sugar 209 tbsp tamarind paste 104½ tbsp peanut butter 313½ tbsp peanuts, unsalted & roasted
Cut 167⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 627 tbsp paste Fry for 3-4 minutes then add 104½ tsp cinammon, ground, 52¼ tsp cumin, ground, 52¼ 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 209 tbsp fish sauce Add 209 tbsp tamarind paste Add 156¾ tbsp palm sugar Add 104½ tbsp peanut butter Simmer for 1.5-2 hours Add 52¼ kg small potatoes, peeled, 313½ tbsp peanuts, unsalted & roasted and 104½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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