Prep: 15m
Cook: 3h
Serves: - 1007 +
Ingredients
377⅝ tbsp massaman curry paste 755¼ cm piece of ginger, minced 755¼ cloves garlic, minced 125⅞ tbsp galangal paste 251¾ 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:
201⅖ kg beef, e.g. chuck 125⅞ tsp cinammon, ground 62 15/16 tsp cumin, ground 62 15/16 tsp coriander, ground 755¼ tbsp paste 125⅞ litre coconut milk 125⅞ large onion, wedged 62 15/16 kg small potatoes, peeled 251¾ tbsp fish sauce 188 13/16 tbsp palm sugar 251¾ tbsp tamarind paste 125⅞ tbsp peanut butter 377⅝ tbsp peanuts, unsalted & roasted
Cut 201⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 755¼ tbsp paste Fry for 3-4 minutes then add 125⅞ tsp cinammon, ground, 62 15/16 tsp cumin, ground, 62 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 251¾ tbsp fish sauce Add 251¾ tbsp tamarind paste Add 188 13/16 tbsp palm sugar Add 125⅞ tbsp peanut butter Simmer for 1.5-2 hours Add 62 15/16 kg small potatoes, peeled, 377⅝ tbsp peanuts, unsalted & roasted and 125⅞ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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