Prep: 15m
Cook: 3h
Serves: - 845 +
Ingredients
316⅞ tbsp massaman curry paste 633¾ cm piece of ginger, minced 633¾ cloves garlic, minced 105⅝ tbsp galangal paste 211¼ 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:
169 kg beef, e.g. chuck 105⅝ tsp cinammon, ground 52 13/16 tsp cumin, ground 52 13/16 tsp coriander, ground 633¾ tbsp paste 105⅝ litre coconut milk 105⅝ large onion, wedged 52 13/16 kg small potatoes, peeled 211¼ tbsp fish sauce 158 7/16 tbsp palm sugar 211¼ tbsp tamarind paste 105⅝ tbsp peanut butter 316⅞ tbsp peanuts, unsalted & roasted
Cut 169 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 633¾ tbsp paste Fry for 3-4 minutes then add 105⅝ tsp cinammon, ground, 52 13/16 tsp cumin, ground, 52 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 211¼ tbsp fish sauce Add 211¼ tbsp tamarind paste Add 158 7/16 tbsp palm sugar Add 105⅝ tbsp peanut butter Simmer for 1.5-2 hours Add 52 13/16 kg small potatoes, peeled, 316⅞ tbsp peanuts, unsalted & roasted and 105⅝ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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