Prep: 15m
Cook: 3h
Serves: - 1057 +
Ingredients
396⅜ tbsp massaman curry paste 792¾ cm piece of ginger, minced 792¾ cloves garlic, minced 132⅛ tbsp galangal paste 264¼ 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:
211⅖ kg beef, e.g. chuck 132⅛ tsp cinammon, ground 66 1/16 tsp cumin, ground 66 1/16 tsp coriander, ground 792¾ tbsp paste 132⅛ litre coconut milk 132⅛ large onion, wedged 66 1/16 kg small potatoes, peeled 264¼ tbsp fish sauce 198 3/16 tbsp palm sugar 264¼ tbsp tamarind paste 132⅛ tbsp peanut butter 396⅜ tbsp peanuts, unsalted & roasted
Cut 211⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 792¾ tbsp paste Fry for 3-4 minutes then add 132⅛ tsp cinammon, ground, 66 1/16 tsp cumin, ground, 66 1/16 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 264¼ tbsp fish sauce Add 264¼ tbsp tamarind paste Add 198 3/16 tbsp palm sugar Add 132⅛ tbsp peanut butter Simmer for 1.5-2 hours Add 66 1/16 kg small potatoes, peeled, 396⅜ tbsp peanuts, unsalted & roasted and 132⅛ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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