Prep: 15m
Cook: 3h
Serves: - 852 +
Ingredients
319½ tbsp massaman curry paste 639 cm piece of ginger, minced 639 cloves garlic, minced 106½ tbsp galangal paste 213 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:
170⅖ kg beef, e.g. chuck 106½ tsp cinammon, ground 53¼ tsp cumin, ground 53¼ tsp coriander, ground 639 tbsp paste 106½ litre coconut milk 106½ large onion, wedged 53¼ kg small potatoes, peeled 213 tbsp fish sauce 159¾ tbsp palm sugar 213 tbsp tamarind paste 106½ tbsp peanut butter 319½ tbsp peanuts, unsalted & roasted
Cut 170⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 639 tbsp paste Fry for 3-4 minutes then add 106½ tsp cinammon, ground, 53¼ tsp cumin, ground, 53¼ 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 213 tbsp fish sauce Add 213 tbsp tamarind paste Add 159¾ tbsp palm sugar Add 106½ tbsp peanut butter Simmer for 1.5-2 hours Add 53¼ kg small potatoes, peeled, 319½ tbsp peanuts, unsalted & roasted and 106½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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