Prep: 15m
Cook: 3h
Serves: - 972 +
Ingredients
364½ tbsp massaman curry paste 729 cm piece of ginger, minced 729 cloves garlic, minced 121½ tbsp galangal paste 243 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:
194⅖ kg beef, e.g. chuck 121½ tsp cinammon, ground 60¾ tsp cumin, ground 60¾ tsp coriander, ground 729 tbsp paste 121½ litre coconut milk 121½ large onion, wedged 60¾ kg small potatoes, peeled 243 tbsp fish sauce 182¼ tbsp palm sugar 243 tbsp tamarind paste 121½ tbsp peanut butter 364½ tbsp peanuts, unsalted & roasted
Cut 194⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 729 tbsp paste Fry for 3-4 minutes then add 121½ tsp cinammon, ground, 60¾ tsp cumin, ground, 60¾ 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 243 tbsp fish sauce Add 243 tbsp tamarind paste Add 182¼ tbsp palm sugar Add 121½ tbsp peanut butter Simmer for 1.5-2 hours Add 60¾ kg small potatoes, peeled, 364½ tbsp peanuts, unsalted & roasted and 121½ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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