Prep: 15m
Cook: 3h
Serves: - 855 +
Ingredients
320⅝ tbsp massaman curry paste 641¼ cm piece of ginger, minced 641¼ cloves garlic, minced 106⅞ tbsp galangal paste 213¾ 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:
171 kg beef, e.g. chuck 106⅞ tsp cinammon, ground 53 7/16 tsp cumin, ground 53 7/16 tsp coriander, ground 641¼ tbsp paste 106⅞ litre coconut milk 106⅞ large onion, wedged 53 7/16 kg small potatoes, peeled 213¾ tbsp fish sauce 160 5/16 tbsp palm sugar 213¾ tbsp tamarind paste 106⅞ tbsp peanut butter 320⅝ tbsp peanuts, unsalted & roasted
Cut 171 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 641¼ tbsp paste Fry for 3-4 minutes then add 106⅞ tsp cinammon, ground, 53 7/16 tsp cumin, ground, 53 7/16 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 213¾ tbsp fish sauce Add 213¾ tbsp tamarind paste Add 160 5/16 tbsp palm sugar Add 106⅞ tbsp peanut butter Simmer for 1.5-2 hours Add 53 7/16 kg small potatoes, peeled, 320⅝ tbsp peanuts, unsalted & roasted and 106⅞ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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