Prep: 15m
Cook: 3h
Serves: - 1027 +
Ingredients
385⅛ tbsp massaman curry paste 770¼ cm piece of ginger, minced 770¼ cloves garlic, minced 128⅜ tbsp galangal paste 256¾ 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:
205⅖ kg beef, e.g. chuck 128⅜ tsp cinammon, ground 64 3/16 tsp cumin, ground 64 3/16 tsp coriander, ground 770¼ tbsp paste 128⅜ litre coconut milk 128⅜ large onion, wedged 64 3/16 kg small potatoes, peeled 256¾ tbsp fish sauce 192 9/16 tbsp palm sugar 256¾ tbsp tamarind paste 128⅜ tbsp peanut butter 385⅛ tbsp peanuts, unsalted & roasted
Cut 205⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 770¼ tbsp paste Fry for 3-4 minutes then add 128⅜ tsp cinammon, ground, 64 3/16 tsp cumin, ground, 64 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 256¾ tbsp fish sauce Add 256¾ tbsp tamarind paste Add 192 9/16 tbsp palm sugar Add 128⅜ tbsp peanut butter Simmer for 1.5-2 hours Add 64 3/16 kg small potatoes, peeled, 385⅛ tbsp peanuts, unsalted & roasted and 128⅜ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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