Prep: 15m
Cook: 3h
Serves: - 895 +
Ingredients
335⅝ tbsp massaman curry paste 671¼ cm piece of ginger, minced 671¼ cloves garlic, minced 111⅞ tbsp galangal paste 223¾ 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:
179 kg beef, e.g. chuck 111⅞ tsp cinammon, ground 55 15/16 tsp cumin, ground 55 15/16 tsp coriander, ground 671¼ tbsp paste 111⅞ litre coconut milk 111⅞ large onion, wedged 55 15/16 kg small potatoes, peeled 223¾ tbsp fish sauce 167 13/16 tbsp palm sugar 223¾ tbsp tamarind paste 111⅞ tbsp peanut butter 335⅝ tbsp peanuts, unsalted & roasted
Cut 179 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 671¼ tbsp paste Fry for 3-4 minutes then add 111⅞ tsp cinammon, ground, 55 15/16 tsp cumin, ground, 55 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 223¾ tbsp fish sauce Add 223¾ tbsp tamarind paste Add 167 13/16 tbsp palm sugar Add 111⅞ tbsp peanut butter Simmer for 1.5-2 hours Add 55 15/16 kg small potatoes, peeled, 335⅝ tbsp peanuts, unsalted & roasted and 111⅞ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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