Prep: 15m
Cook: 3h
Serves: - 973 +
Ingredients
364⅞ tbsp massaman curry paste 729¾ cm piece of ginger, minced 729¾ cloves garlic, minced 121⅝ tbsp galangal paste 243¼ 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:
194⅗ kg beef, e.g. chuck 121⅝ tsp cinammon, ground 60 13/16 tsp cumin, ground 60 13/16 tsp coriander, ground 729¾ tbsp paste 121⅝ litre coconut milk 121⅝ large onion, wedged 60 13/16 kg small potatoes, peeled 243¼ tbsp fish sauce 182 7/16 tbsp palm sugar 243¼ tbsp tamarind paste 121⅝ tbsp peanut butter 364⅞ tbsp peanuts, unsalted & roasted
Cut 194⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 729¾ tbsp paste Fry for 3-4 minutes then add 121⅝ tsp cinammon, ground, 60 13/16 tsp cumin, ground, 60 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 243¼ tbsp fish sauce Add 243¼ tbsp tamarind paste Add 182 7/16 tbsp palm sugar Add 121⅝ tbsp peanut butter Simmer for 1.5-2 hours Add 60 13/16 kg small potatoes, peeled, 364⅞ tbsp peanuts, unsalted & roasted and 121⅝ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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