Prep: 15m
Cook: 3h
Serves: - 876 +
Ingredients
328½ tbsp massaman curry paste 657 cm piece of ginger, minced 657 cloves garlic, minced 109½ tbsp galangal paste 219 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:
175⅕ kg beef, e.g. chuck 109½ tsp cinammon, ground 54¾ tsp cumin, ground 54¾ tsp coriander, ground 657 tbsp paste 109½ litre coconut milk 109½ large onion, wedged 54¾ kg small potatoes, peeled 219 tbsp fish sauce 164¼ tbsp palm sugar 219 tbsp tamarind paste 109½ tbsp peanut butter 328½ tbsp peanuts, unsalted & roasted
Cut 175⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 657 tbsp paste Fry for 3-4 minutes then add 109½ tsp cinammon, ground, 54¾ tsp cumin, ground, 54¾ 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 219 tbsp fish sauce Add 219 tbsp tamarind paste Add 164¼ tbsp palm sugar Add 109½ tbsp peanut butter Simmer for 1.5-2 hours Add 54¾ kg small potatoes, peeled, 328½ tbsp peanuts, unsalted & roasted and 109½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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