Prep: 15m
Cook: 3h
Serves: - 1043 +
Ingredients
391⅛ tbsp massaman curry paste 782¼ cm piece of ginger, minced 782¼ cloves garlic, minced 130⅜ tbsp galangal paste 260¾ 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:
208⅗ kg beef, e.g. chuck 130⅜ tsp cinammon, ground 65 3/16 tsp cumin, ground 65 3/16 tsp coriander, ground 782¼ tbsp paste 130⅜ litre coconut milk 130⅜ large onion, wedged 65 3/16 kg small potatoes, peeled 260¾ tbsp fish sauce 195 9/16 tbsp palm sugar 260¾ tbsp tamarind paste 130⅜ tbsp peanut butter 391⅛ tbsp peanuts, unsalted & roasted
Cut 208⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 782¼ tbsp paste Fry for 3-4 minutes then add 130⅜ tsp cinammon, ground, 65 3/16 tsp cumin, ground, 65 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 260¾ tbsp fish sauce Add 260¾ tbsp tamarind paste Add 195 9/16 tbsp palm sugar Add 130⅜ tbsp peanut butter Simmer for 1.5-2 hours Add 65 3/16 kg small potatoes, peeled, 391⅛ tbsp peanuts, unsalted & roasted and 130⅜ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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