Prep: 15m
Cook: 3h
Serves: - 935 +
Ingredients
350⅝ tbsp massaman curry paste 701¼ cm piece of ginger, minced 701¼ cloves garlic, minced 116⅞ tbsp galangal paste 233¾ 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:
187 kg beef, e.g. chuck 116⅞ tsp cinammon, ground 58 7/16 tsp cumin, ground 58 7/16 tsp coriander, ground 701¼ tbsp paste 116⅞ litre coconut milk 116⅞ large onion, wedged 58 7/16 kg small potatoes, peeled 233¾ tbsp fish sauce 175 5/16 tbsp palm sugar 233¾ tbsp tamarind paste 116⅞ tbsp peanut butter 350⅝ tbsp peanuts, unsalted & roasted
Cut 187 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 701¼ tbsp paste Fry for 3-4 minutes then add 116⅞ tsp cinammon, ground, 58 7/16 tsp cumin, ground, 58 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 233¾ tbsp fish sauce Add 233¾ tbsp tamarind paste Add 175 5/16 tbsp palm sugar Add 116⅞ tbsp peanut butter Simmer for 1.5-2 hours Add 58 7/16 kg small potatoes, peeled, 350⅝ tbsp peanuts, unsalted & roasted and 116⅞ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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