Prep: 15m
Cook: 3h
Serves: - 995 +
Ingredients
373⅛ tbsp massaman curry paste 746¼ cm piece of ginger, minced 746¼ cloves garlic, minced 124⅜ tbsp galangal paste 248¾ 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:
199 kg beef, e.g. chuck 124⅜ tsp cinammon, ground 62 3/16 tsp cumin, ground 62 3/16 tsp coriander, ground 746¼ tbsp paste 124⅜ litre coconut milk 124⅜ large onion, wedged 62 3/16 kg small potatoes, peeled 248¾ tbsp fish sauce 186 9/16 tbsp palm sugar 248¾ tbsp tamarind paste 124⅜ tbsp peanut butter 373⅛ tbsp peanuts, unsalted & roasted
Cut 199 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 746¼ tbsp paste Fry for 3-4 minutes then add 124⅜ tsp cinammon, ground, 62 3/16 tsp cumin, ground, 62 3/16 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 248¾ tbsp fish sauce Add 248¾ tbsp tamarind paste Add 186 9/16 tbsp palm sugar Add 124⅜ tbsp peanut butter Simmer for 1.5-2 hours Add 62 3/16 kg small potatoes, peeled, 373⅛ tbsp peanuts, unsalted & roasted and 124⅜ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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