Prep: 15m
Cook: 3h
Serves: - 975 +
Ingredients
365⅝ tbsp massaman curry paste 731¼ cm piece of ginger, minced 731¼ cloves garlic, minced 121⅞ tbsp galangal paste 243¾ 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:
195 kg beef, e.g. chuck 121⅞ tsp cinammon, ground 60 15/16 tsp cumin, ground 60 15/16 tsp coriander, ground 731¼ tbsp paste 121⅞ litre coconut milk 121⅞ large onion, wedged 60 15/16 kg small potatoes, peeled 243¾ tbsp fish sauce 182 13/16 tbsp palm sugar 243¾ tbsp tamarind paste 121⅞ tbsp peanut butter 365⅝ tbsp peanuts, unsalted & roasted
Cut 195 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 731¼ tbsp paste Fry for 3-4 minutes then add 121⅞ tsp cinammon, ground, 60 15/16 tsp cumin, ground, 60 15/16 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 243¾ tbsp fish sauce Add 243¾ tbsp tamarind paste Add 182 13/16 tbsp palm sugar Add 121⅞ tbsp peanut butter Simmer for 1.5-2 hours Add 60 15/16 kg small potatoes, peeled, 365⅝ tbsp peanuts, unsalted & roasted and 121⅞ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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