Prep: 15m
Cook: 3h
Serves: - 853 +
Ingredients
319⅞ tbsp massaman curry paste 639¾ cm piece of ginger, minced 639¾ cloves garlic, minced 106⅝ tbsp galangal paste 213¼ 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:
170⅗ kg beef, e.g. chuck 106⅝ tsp cinammon, ground 53 5/16 tsp cumin, ground 53 5/16 tsp coriander, ground 639¾ tbsp paste 106⅝ litre coconut milk 106⅝ large onion, wedged 53 5/16 kg small potatoes, peeled 213¼ tbsp fish sauce 159 15/16 tbsp palm sugar 213¼ tbsp tamarind paste 106⅝ tbsp peanut butter 319⅞ tbsp peanuts, unsalted & roasted
Cut 170⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 639¾ tbsp paste Fry for 3-4 minutes then add 106⅝ tsp cinammon, ground, 53 5/16 tsp cumin, ground, 53 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 213¼ tbsp fish sauce Add 213¼ tbsp tamarind paste Add 159 15/16 tbsp palm sugar Add 106⅝ tbsp peanut butter Simmer for 1.5-2 hours Add 53 5/16 kg small potatoes, peeled, 319⅞ tbsp peanuts, unsalted & roasted and 106⅝ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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