Prep: 15m
Cook: 3h
Serves: - 1017 +
Ingredients
381⅜ tbsp massaman curry paste 762¾ cm piece of ginger, minced 762¾ cloves garlic, minced 127⅛ tbsp galangal paste 254¼ 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:
203⅖ kg beef, e.g. chuck 127⅛ tsp cinammon, ground 63 9/16 tsp cumin, ground 63 9/16 tsp coriander, ground 762¾ tbsp paste 127⅛ litre coconut milk 127⅛ large onion, wedged 63 9/16 kg small potatoes, peeled 254¼ tbsp fish sauce 190 11/16 tbsp palm sugar 254¼ tbsp tamarind paste 127⅛ tbsp peanut butter 381⅜ tbsp peanuts, unsalted & roasted
Cut 203⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 762¾ tbsp paste Fry for 3-4 minutes then add 127⅛ tsp cinammon, ground, 63 9/16 tsp cumin, ground, 63 9/16 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 254¼ tbsp fish sauce Add 254¼ tbsp tamarind paste Add 190 11/16 tbsp palm sugar Add 127⅛ tbsp peanut butter Simmer for 1.5-2 hours Add 63 9/16 kg small potatoes, peeled, 381⅜ tbsp peanuts, unsalted & roasted and 127⅛ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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