Prep: 15m
Cook: 3h
Serves: - 841 +
Ingredients
315⅜ tbsp massaman curry paste 630¾ cm piece of ginger, minced 630¾ cloves garlic, minced 105⅛ tbsp galangal paste 210¼ 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:
168⅕ kg beef, e.g. chuck 105⅛ tsp cinammon, ground 52 9/16 tsp cumin, ground 52 9/16 tsp coriander, ground 630¾ tbsp paste 105⅛ litre coconut milk 105⅛ large onion, wedged 52 9/16 kg small potatoes, peeled 210¼ tbsp fish sauce 157 11/16 tbsp palm sugar 210¼ tbsp tamarind paste 105⅛ tbsp peanut butter 315⅜ tbsp peanuts, unsalted & roasted
Cut 168⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 630¾ tbsp paste Fry for 3-4 minutes then add 105⅛ tsp cinammon, ground, 52 9/16 tsp cumin, ground, 52 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 210¼ tbsp fish sauce Add 210¼ tbsp tamarind paste Add 157 11/16 tbsp palm sugar Add 105⅛ tbsp peanut butter Simmer for 1.5-2 hours Add 52 9/16 kg small potatoes, peeled, 315⅜ tbsp peanuts, unsalted & roasted and 105⅛ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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