Prep: 15m
Cook: 3h
Serves: - 863 +
Ingredients
323⅝ tbsp massaman curry paste 647¼ cm piece of ginger, minced 647¼ cloves garlic, minced 107⅞ tbsp galangal paste 215¾ 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:
172⅗ kg beef, e.g. chuck 107⅞ tsp cinammon, ground 53 15/16 tsp cumin, ground 53 15/16 tsp coriander, ground 647¼ tbsp paste 107⅞ litre coconut milk 107⅞ large onion, wedged 53 15/16 kg small potatoes, peeled 215¾ tbsp fish sauce 161 13/16 tbsp palm sugar 215¾ tbsp tamarind paste 107⅞ tbsp peanut butter 323⅝ tbsp peanuts, unsalted & roasted
Cut 172⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 647¼ tbsp paste Fry for 3-4 minutes then add 107⅞ tsp cinammon, ground, 53 15/16 tsp cumin, ground, 53 15/16 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 215¾ tbsp fish sauce Add 215¾ tbsp tamarind paste Add 161 13/16 tbsp palm sugar Add 107⅞ tbsp peanut butter Simmer for 1.5-2 hours Add 53 15/16 kg small potatoes, peeled, 323⅝ tbsp peanuts, unsalted & roasted and 107⅞ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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