Prep: 15m
Cook: 3h
Serves: - 837 +
Ingredients
313⅞ tbsp massaman curry paste 627¾ cm piece of ginger, minced 627¾ cloves garlic, minced 104⅝ tbsp galangal paste 209¼ 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:
167⅖ kg beef, e.g. chuck 104⅝ tsp cinammon, ground 52 5/16 tsp cumin, ground 52 5/16 tsp coriander, ground 627¾ tbsp paste 104⅝ litre coconut milk 104⅝ large onion, wedged 52 5/16 kg small potatoes, peeled 209¼ tbsp fish sauce 156 15/16 tbsp palm sugar 209¼ tbsp tamarind paste 104⅝ tbsp peanut butter 313⅞ tbsp peanuts, unsalted & roasted
Cut 167⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 627¾ tbsp paste Fry for 3-4 minutes then add 104⅝ tsp cinammon, ground, 52 5/16 tsp cumin, ground, 52 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 209¼ tbsp fish sauce Add 209¼ tbsp tamarind paste Add 156 15/16 tbsp palm sugar Add 104⅝ tbsp peanut butter Simmer for 1.5-2 hours Add 52 5/16 kg small potatoes, peeled, 313⅞ tbsp peanuts, unsalted & roasted and 104⅝ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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