Prep: 15m
Cook: 3h
Serves: - 919 +
Ingredients
344⅝ tbsp massaman curry paste 689¼ cm piece of ginger, minced 689¼ cloves garlic, minced 114⅞ tbsp galangal paste 229¾ 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:
183⅘ kg beef, e.g. chuck 114⅞ tsp cinammon, ground 57 7/16 tsp cumin, ground 57 7/16 tsp coriander, ground 689¼ tbsp paste 114⅞ litre coconut milk 114⅞ large onion, wedged 57 7/16 kg small potatoes, peeled 229¾ tbsp fish sauce 172 5/16 tbsp palm sugar 229¾ tbsp tamarind paste 114⅞ tbsp peanut butter 344⅝ tbsp peanuts, unsalted & roasted
Cut 183⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 689¼ tbsp paste Fry for 3-4 minutes then add 114⅞ tsp cinammon, ground, 57 7/16 tsp cumin, ground, 57 7/16 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 229¾ tbsp fish sauce Add 229¾ tbsp tamarind paste Add 172 5/16 tbsp palm sugar Add 114⅞ tbsp peanut butter Simmer for 1.5-2 hours Add 57 7/16 kg small potatoes, peeled, 344⅝ tbsp peanuts, unsalted & roasted and 114⅞ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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