Prep: 15m
Cook: 3h
Serves: - 1011 +
Ingredients
379⅛ tbsp massaman curry paste 758¼ cm piece of ginger, minced 758¼ cloves garlic, minced 126⅜ tbsp galangal paste 252¾ 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:
202⅕ kg beef, e.g. chuck 126⅜ tsp cinammon, ground 63 3/16 tsp cumin, ground 63 3/16 tsp coriander, ground 758¼ tbsp paste 126⅜ litre coconut milk 126⅜ large onion, wedged 63 3/16 kg small potatoes, peeled 252¾ tbsp fish sauce 189 9/16 tbsp palm sugar 252¾ tbsp tamarind paste 126⅜ tbsp peanut butter 379⅛ tbsp peanuts, unsalted & roasted
Cut 202⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 758¼ tbsp paste Fry for 3-4 minutes then add 126⅜ tsp cinammon, ground, 63 3/16 tsp cumin, ground, 63 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 252¾ tbsp fish sauce Add 252¾ tbsp tamarind paste Add 189 9/16 tbsp palm sugar Add 126⅜ tbsp peanut butter Simmer for 1.5-2 hours Add 63 3/16 kg small potatoes, peeled, 379⅛ tbsp peanuts, unsalted & roasted and 126⅜ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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