Prep: 15m
Cook: 3h
Serves: - 967 +
Ingredients
362⅝ tbsp massaman curry paste 725¼ cm piece of ginger, minced 725¼ cloves garlic, minced 120⅞ tbsp galangal paste 241¾ 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:
193⅖ kg beef, e.g. chuck 120⅞ tsp cinammon, ground 60 7/16 tsp cumin, ground 60 7/16 tsp coriander, ground 725¼ tbsp paste 120⅞ litre coconut milk 120⅞ large onion, wedged 60 7/16 kg small potatoes, peeled 241¾ tbsp fish sauce 181 5/16 tbsp palm sugar 241¾ tbsp tamarind paste 120⅞ tbsp peanut butter 362⅝ tbsp peanuts, unsalted & roasted
Cut 193⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 725¼ tbsp paste Fry for 3-4 minutes then add 120⅞ tsp cinammon, ground, 60 7/16 tsp cumin, ground, 60 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 241¾ tbsp fish sauce Add 241¾ tbsp tamarind paste Add 181 5/16 tbsp palm sugar Add 120⅞ tbsp peanut butter Simmer for 1.5-2 hours Add 60 7/16 kg small potatoes, peeled, 362⅝ tbsp peanuts, unsalted & roasted and 120⅞ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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