Prep: 15m
Cook: 3h
Serves: - 916 +
Ingredients
343½ tbsp massaman curry paste 687 cm piece of ginger, minced 687 cloves garlic, minced 114½ tbsp galangal paste 229 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:
183⅕ kg beef, e.g. chuck 114½ tsp cinammon, ground 57¼ tsp cumin, ground 57¼ tsp coriander, ground 687 tbsp paste 114½ litre coconut milk 114½ large onion, wedged 57¼ kg small potatoes, peeled 229 tbsp fish sauce 171¾ tbsp palm sugar 229 tbsp tamarind paste 114½ tbsp peanut butter 343½ tbsp peanuts, unsalted & roasted
Cut 183⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 687 tbsp paste Fry for 3-4 minutes then add 114½ tsp cinammon, ground, 57¼ tsp cumin, ground, 57¼ 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 229 tbsp fish sauce Add 229 tbsp tamarind paste Add 171¾ tbsp palm sugar Add 114½ tbsp peanut butter Simmer for 1.5-2 hours Add 57¼ kg small potatoes, peeled, 343½ tbsp peanuts, unsalted & roasted and 114½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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