Prep: 15m
Cook: 3h
Serves: - 909 +
Ingredients
340⅞ tbsp massaman curry paste 681¾ cm piece of ginger, minced 681¾ cloves garlic, minced 113⅝ tbsp galangal paste 227¼ 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:
181⅘ kg beef, e.g. chuck 113⅝ tsp cinammon, ground 56 13/16 tsp cumin, ground 56 13/16 tsp coriander, ground 681¾ tbsp paste 113⅝ litre coconut milk 113⅝ large onion, wedged 56 13/16 kg small potatoes, peeled 227¼ tbsp fish sauce 170 7/16 tbsp palm sugar 227¼ tbsp tamarind paste 113⅝ tbsp peanut butter 340⅞ tbsp peanuts, unsalted & roasted
Cut 181⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 681¾ tbsp paste Fry for 3-4 minutes then add 113⅝ tsp cinammon, ground, 56 13/16 tsp cumin, ground, 56 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 227¼ tbsp fish sauce Add 227¼ tbsp tamarind paste Add 170 7/16 tbsp palm sugar Add 113⅝ tbsp peanut butter Simmer for 1.5-2 hours Add 56 13/16 kg small potatoes, peeled, 340⅞ tbsp peanuts, unsalted & roasted and 113⅝ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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