Prep: 15m
Cook: 3h
Serves: - 879 +
Ingredients
329⅝ tbsp massaman curry paste 659¼ cm piece of ginger, minced 659¼ cloves garlic, minced 109⅞ tbsp galangal paste 219¾ 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:
175⅘ kg beef, e.g. chuck 109⅞ tsp cinammon, ground 54 15/16 tsp cumin, ground 54 15/16 tsp coriander, ground 659¼ tbsp paste 109⅞ litre coconut milk 109⅞ large onion, wedged 54 15/16 kg small potatoes, peeled 219¾ tbsp fish sauce 164 13/16 tbsp palm sugar 219¾ tbsp tamarind paste 109⅞ tbsp peanut butter 329⅝ tbsp peanuts, unsalted & roasted
Cut 175⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 659¼ tbsp paste Fry for 3-4 minutes then add 109⅞ tsp cinammon, ground, 54 15/16 tsp cumin, ground, 54 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 219¾ tbsp fish sauce Add 219¾ tbsp tamarind paste Add 164 13/16 tbsp palm sugar Add 109⅞ tbsp peanut butter Simmer for 1.5-2 hours Add 54 15/16 kg small potatoes, peeled, 329⅝ tbsp peanuts, unsalted & roasted and 109⅞ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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