Prep: 15m
Cook: 3h
Serves: - 997 +
Ingredients
373⅞ tbsp massaman curry paste 747¾ cm piece of ginger, minced 747¾ cloves garlic, minced 124⅝ tbsp galangal paste 249¼ 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:
199⅖ kg beef, e.g. chuck 124⅝ tsp cinammon, ground 62 5/16 tsp cumin, ground 62 5/16 tsp coriander, ground 747¾ tbsp paste 124⅝ litre coconut milk 124⅝ large onion, wedged 62 5/16 kg small potatoes, peeled 249¼ tbsp fish sauce 186 15/16 tbsp palm sugar 249¼ tbsp tamarind paste 124⅝ tbsp peanut butter 373⅞ tbsp peanuts, unsalted & roasted
Cut 199⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 747¾ tbsp paste Fry for 3-4 minutes then add 124⅝ tsp cinammon, ground, 62 5/16 tsp cumin, ground, 62 5/16 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 249¼ tbsp fish sauce Add 249¼ tbsp tamarind paste Add 186 15/16 tbsp palm sugar Add 124⅝ tbsp peanut butter Simmer for 1.5-2 hours Add 62 5/16 kg small potatoes, peeled, 373⅞ tbsp peanuts, unsalted & roasted and 124⅝ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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