Prep: 15m
Cook: 3h
Serves: - 1009 +
Ingredients
378⅜ tbsp massaman curry paste 756¾ cm piece of ginger, minced 756¾ cloves garlic, minced 126⅛ tbsp galangal paste 252¼ 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:
201⅘ kg beef, e.g. chuck 126⅛ tsp cinammon, ground 63 1/16 tsp cumin, ground 63 1/16 tsp coriander, ground 756¾ tbsp paste 126⅛ litre coconut milk 126⅛ large onion, wedged 63 1/16 kg small potatoes, peeled 252¼ tbsp fish sauce 189 3/16 tbsp palm sugar 252¼ tbsp tamarind paste 126⅛ tbsp peanut butter 378⅜ tbsp peanuts, unsalted & roasted
Cut 201⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 756¾ tbsp paste Fry for 3-4 minutes then add 126⅛ tsp cinammon, ground, 63 1/16 tsp cumin, ground, 63 1/16 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 252¼ tbsp fish sauce Add 252¼ tbsp tamarind paste Add 189 3/16 tbsp palm sugar Add 126⅛ tbsp peanut butter Simmer for 1.5-2 hours Add 63 1/16 kg small potatoes, peeled, 378⅜ tbsp peanuts, unsalted & roasted and 126⅛ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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