Prep: 15m
Cook: 3h
Serves: - 949 +
Ingredients
355⅞ tbsp massaman curry paste 711¾ cm piece of ginger, minced 711¾ cloves garlic, minced 118⅝ tbsp galangal paste 237¼ 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:
189⅘ kg beef, e.g. chuck 118⅝ tsp cinammon, ground 59 5/16 tsp cumin, ground 59 5/16 tsp coriander, ground 711¾ tbsp paste 118⅝ litre coconut milk 118⅝ large onion, wedged 59 5/16 kg small potatoes, peeled 237¼ tbsp fish sauce 177 15/16 tbsp palm sugar 237¼ tbsp tamarind paste 118⅝ tbsp peanut butter 355⅞ tbsp peanuts, unsalted & roasted
Cut 189⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 711¾ tbsp paste Fry for 3-4 minutes then add 118⅝ tsp cinammon, ground, 59 5/16 tsp cumin, ground, 59 5/16 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 237¼ tbsp fish sauce Add 237¼ tbsp tamarind paste Add 177 15/16 tbsp palm sugar Add 118⅝ tbsp peanut butter Simmer for 1.5-2 hours Add 59 5/16 kg small potatoes, peeled, 355⅞ tbsp peanuts, unsalted & roasted and 118⅝ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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