Prep: 15m
Cook: 3h
Serves: - 868 +
Ingredients
325½ tbsp massaman curry paste 651 cm piece of ginger, minced 651 cloves garlic, minced 108½ tbsp galangal paste 217 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:
173⅗ kg beef, e.g. chuck 108½ tsp cinammon, ground 54¼ tsp cumin, ground 54¼ tsp coriander, ground 651 tbsp paste 108½ litre coconut milk 108½ large onion, wedged 54¼ kg small potatoes, peeled 217 tbsp fish sauce 162¾ tbsp palm sugar 217 tbsp tamarind paste 108½ tbsp peanut butter 325½ tbsp peanuts, unsalted & roasted
Cut 173⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 651 tbsp paste Fry for 3-4 minutes then add 108½ tsp cinammon, ground, 54¼ tsp cumin, ground, 54¼ 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 217 tbsp fish sauce Add 217 tbsp tamarind paste Add 162¾ tbsp palm sugar Add 108½ tbsp peanut butter Simmer for 1.5-2 hours Add 54¼ kg small potatoes, peeled, 325½ tbsp peanuts, unsalted & roasted and 108½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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