Prep: 15m
Cook: 3h
Serves: - 885 +
Ingredients
331⅞ tbsp massaman curry paste 663¾ cm piece of ginger, minced 663¾ cloves garlic, minced 110⅝ tbsp galangal paste 221¼ 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:
177 kg beef, e.g. chuck 110⅝ tsp cinammon, ground 55 5/16 tsp cumin, ground 55 5/16 tsp coriander, ground 663¾ tbsp paste 110⅝ litre coconut milk 110⅝ large onion, wedged 55 5/16 kg small potatoes, peeled 221¼ tbsp fish sauce 165 15/16 tbsp palm sugar 221¼ tbsp tamarind paste 110⅝ tbsp peanut butter 331⅞ tbsp peanuts, unsalted & roasted
Cut 177 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 663¾ tbsp paste Fry for 3-4 minutes then add 110⅝ tsp cinammon, ground, 55 5/16 tsp cumin, ground, 55 5/16 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 221¼ tbsp fish sauce Add 221¼ tbsp tamarind paste Add 165 15/16 tbsp palm sugar Add 110⅝ tbsp peanut butter Simmer for 1.5-2 hours Add 55 5/16 kg small potatoes, peeled, 331⅞ tbsp peanuts, unsalted & roasted and 110⅝ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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