Prep: 15m
Cook: 3h
Serves: - 901 +
Ingredients
337⅞ tbsp massaman curry paste 675¾ cm piece of ginger, minced 675¾ cloves garlic, minced 112⅝ tbsp galangal paste 225¼ 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:
180⅕ kg beef, e.g. chuck 112⅝ tsp cinammon, ground 56 5/16 tsp cumin, ground 56 5/16 tsp coriander, ground 675¾ tbsp paste 112⅝ litre coconut milk 112⅝ large onion, wedged 56 5/16 kg small potatoes, peeled 225¼ tbsp fish sauce 168 15/16 tbsp palm sugar 225¼ tbsp tamarind paste 112⅝ tbsp peanut butter 337⅞ tbsp peanuts, unsalted & roasted
Cut 180⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 675¾ tbsp paste Fry for 3-4 minutes then add 112⅝ tsp cinammon, ground, 56 5/16 tsp cumin, ground, 56 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 225¼ tbsp fish sauce Add 225¼ tbsp tamarind paste Add 168 15/16 tbsp palm sugar Add 112⅝ tbsp peanut butter Simmer for 1.5-2 hours Add 56 5/16 kg small potatoes, peeled, 337⅞ tbsp peanuts, unsalted & roasted and 112⅝ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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