Prep: 15m
Cook: 3h
Serves: - 893 +
Ingredients
334⅞ tbsp massaman curry paste 669¾ cm piece of ginger, minced 669¾ cloves garlic, minced 111⅝ tbsp galangal paste 223¼ 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:
178⅗ kg beef, e.g. chuck 111⅝ tsp cinammon, ground 55 13/16 tsp cumin, ground 55 13/16 tsp coriander, ground 669¾ tbsp paste 111⅝ litre coconut milk 111⅝ large onion, wedged 55 13/16 kg small potatoes, peeled 223¼ tbsp fish sauce 167 7/16 tbsp palm sugar 223¼ tbsp tamarind paste 111⅝ tbsp peanut butter 334⅞ tbsp peanuts, unsalted & roasted
Cut 178⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 669¾ tbsp paste Fry for 3-4 minutes then add 111⅝ tsp cinammon, ground, 55 13/16 tsp cumin, ground, 55 13/16 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 223¼ tbsp fish sauce Add 223¼ tbsp tamarind paste Add 167 7/16 tbsp palm sugar Add 111⅝ tbsp peanut butter Simmer for 1.5-2 hours Add 55 13/16 kg small potatoes, peeled, 334⅞ tbsp peanuts, unsalted & roasted and 111⅝ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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