Prep: 15m
Cook: 3h
Serves: - 861 +
Ingredients
322⅞ tbsp massaman curry paste 645¾ cm piece of ginger, minced 645¾ cloves garlic, minced 107⅝ tbsp galangal paste 215¼ 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:
172⅕ kg beef, e.g. chuck 107⅝ tsp cinammon, ground 53 13/16 tsp cumin, ground 53 13/16 tsp coriander, ground 645¾ tbsp paste 107⅝ litre coconut milk 107⅝ large onion, wedged 53 13/16 kg small potatoes, peeled 215¼ tbsp fish sauce 161 7/16 tbsp palm sugar 215¼ tbsp tamarind paste 107⅝ tbsp peanut butter 322⅞ tbsp peanuts, unsalted & roasted
Cut 172⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 645¾ tbsp paste Fry for 3-4 minutes then add 107⅝ tsp cinammon, ground, 53 13/16 tsp cumin, ground, 53 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 215¼ tbsp fish sauce Add 215¼ tbsp tamarind paste Add 161 7/16 tbsp palm sugar Add 107⅝ tbsp peanut butter Simmer for 1.5-2 hours Add 53 13/16 kg small potatoes, peeled, 322⅞ tbsp peanuts, unsalted & roasted and 107⅝ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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