Prep: 15m
Cook: 3h
Serves: - 941 +
Ingredients
352⅞ tbsp massaman curry paste 705¾ cm piece of ginger, minced 705¾ cloves garlic, minced 117⅝ tbsp galangal paste 235¼ 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:
188⅕ kg beef, e.g. chuck 117⅝ tsp cinammon, ground 58 13/16 tsp cumin, ground 58 13/16 tsp coriander, ground 705¾ tbsp paste 117⅝ litre coconut milk 117⅝ large onion, wedged 58 13/16 kg small potatoes, peeled 235¼ tbsp fish sauce 176 7/16 tbsp palm sugar 235¼ tbsp tamarind paste 117⅝ tbsp peanut butter 352⅞ tbsp peanuts, unsalted & roasted
Cut 188⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 705¾ tbsp paste Fry for 3-4 minutes then add 117⅝ tsp cinammon, ground, 58 13/16 tsp cumin, ground, 58 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 235¼ tbsp fish sauce Add 235¼ tbsp tamarind paste Add 176 7/16 tbsp palm sugar Add 117⅝ tbsp peanut butter Simmer for 1.5-2 hours Add 58 13/16 kg small potatoes, peeled, 352⅞ tbsp peanuts, unsalted & roasted and 117⅝ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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