Prep: 15m
Cook: 3h
Serves: - 985 +
Ingredients
369⅜ tbsp massaman curry paste 738¾ cm piece of ginger, minced 738¾ cloves garlic, minced 123⅛ tbsp galangal paste 246¼ 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:
197 kg beef, e.g. chuck 123⅛ tsp cinammon, ground 61 9/16 tsp cumin, ground 61 9/16 tsp coriander, ground 738¾ tbsp paste 123⅛ litre coconut milk 123⅛ large onion, wedged 61 9/16 kg small potatoes, peeled 246¼ tbsp fish sauce 184 11/16 tbsp palm sugar 246¼ tbsp tamarind paste 123⅛ tbsp peanut butter 369⅜ tbsp peanuts, unsalted & roasted
Cut 197 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 738¾ tbsp paste Fry for 3-4 minutes then add 123⅛ tsp cinammon, ground, 61 9/16 tsp cumin, ground, 61 9/16 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 246¼ tbsp fish sauce Add 246¼ tbsp tamarind paste Add 184 11/16 tbsp palm sugar Add 123⅛ tbsp peanut butter Simmer for 1.5-2 hours Add 61 9/16 kg small potatoes, peeled, 369⅜ tbsp peanuts, unsalted & roasted and 123⅛ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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