Prep: 15m
Cook: 3h
Serves: - 925 +
Ingredients
346⅞ tbsp massaman curry paste 693¾ cm piece of ginger, minced 693¾ cloves garlic, minced 115⅝ tbsp galangal paste 231¼ 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:
185 kg beef, e.g. chuck 115⅝ tsp cinammon, ground 57 13/16 tsp cumin, ground 57 13/16 tsp coriander, ground 693¾ tbsp paste 115⅝ litre coconut milk 115⅝ large onion, wedged 57 13/16 kg small potatoes, peeled 231¼ tbsp fish sauce 173 7/16 tbsp palm sugar 231¼ tbsp tamarind paste 115⅝ tbsp peanut butter 346⅞ tbsp peanuts, unsalted & roasted
Cut 185 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 693¾ tbsp paste Fry for 3-4 minutes then add 115⅝ tsp cinammon, ground, 57 13/16 tsp cumin, ground, 57 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 231¼ tbsp fish sauce Add 231¼ tbsp tamarind paste Add 173 7/16 tbsp palm sugar Add 115⅝ tbsp peanut butter Simmer for 1.5-2 hours Add 57 13/16 kg small potatoes, peeled, 346⅞ tbsp peanuts, unsalted & roasted and 115⅝ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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