Prep: 15m
Cook: 3h
Serves: - 871 +
Ingredients
326⅝ tbsp massaman curry paste 653¼ cm piece of ginger, minced 653¼ cloves garlic, minced 108⅞ tbsp galangal paste 217¾ 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:
174⅕ kg beef, e.g. chuck 108⅞ tsp cinammon, ground 54 7/16 tsp cumin, ground 54 7/16 tsp coriander, ground 653¼ tbsp paste 108⅞ litre coconut milk 108⅞ large onion, wedged 54 7/16 kg small potatoes, peeled 217¾ tbsp fish sauce 163 5/16 tbsp palm sugar 217¾ tbsp tamarind paste 108⅞ tbsp peanut butter 326⅝ tbsp peanuts, unsalted & roasted
Cut 174⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 653¼ tbsp paste Fry for 3-4 minutes then add 108⅞ tsp cinammon, ground, 54 7/16 tsp cumin, ground, 54 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 217¾ tbsp fish sauce Add 217¾ tbsp tamarind paste Add 163 5/16 tbsp palm sugar Add 108⅞ tbsp peanut butter Simmer for 1.5-2 hours Add 54 7/16 kg small potatoes, peeled, 326⅝ tbsp peanuts, unsalted & roasted and 108⅞ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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