Prep: 15m
Cook: 3h
Serves: - 910 +
Ingredients
341¼ tbsp massaman curry paste 682½ cm piece of ginger, minced 682½ cloves garlic, minced 113¾ tbsp galangal paste 227½ 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:
182 kg beef, e.g. chuck 113¾ tsp cinammon, ground 56⅞ tsp cumin, ground 56⅞ tsp coriander, ground 682½ tbsp paste 113¾ litre coconut milk 113¾ large onion, wedged 56⅞ kg small potatoes, peeled 227½ tbsp fish sauce 170⅝ tbsp palm sugar 227½ tbsp tamarind paste 113¾ tbsp peanut butter 341¼ tbsp peanuts, unsalted & roasted
Cut 182 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 682½ tbsp paste Fry for 3-4 minutes then add 113¾ tsp cinammon, ground, 56⅞ tsp cumin, ground, 56⅞ 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 227½ tbsp fish sauce Add 227½ tbsp tamarind paste Add 170⅝ tbsp palm sugar Add 113¾ tbsp peanut butter Simmer for 1.5-2 hours Add 56⅞ kg small potatoes, peeled, 341¼ tbsp peanuts, unsalted & roasted and 113¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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