Prep: 15m
Cook: 3h
Serves: - 1019 +
Ingredients
382⅛ tbsp massaman curry paste 764¼ cm piece of ginger, minced 764¼ cloves garlic, minced 127⅜ tbsp galangal paste 254¾ 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:
203⅘ kg beef, e.g. chuck 127⅜ tsp cinammon, ground 63 11/16 tsp cumin, ground 63 11/16 tsp coriander, ground 764¼ tbsp paste 127⅜ litre coconut milk 127⅜ large onion, wedged 63 11/16 kg small potatoes, peeled 254¾ tbsp fish sauce 191 1/16 tbsp palm sugar 254¾ tbsp tamarind paste 127⅜ tbsp peanut butter 382⅛ tbsp peanuts, unsalted & roasted
Cut 203⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 764¼ tbsp paste Fry for 3-4 minutes then add 127⅜ tsp cinammon, ground, 63 11/16 tsp cumin, ground, 63 11/16 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 254¾ tbsp fish sauce Add 254¾ tbsp tamarind paste Add 191 1/16 tbsp palm sugar Add 127⅜ tbsp peanut butter Simmer for 1.5-2 hours Add 63 11/16 kg small potatoes, peeled, 382⅛ tbsp peanuts, unsalted & roasted and 127⅜ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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