Prep: 15m
Cook: 3h
Serves: - 1071 +
Ingredients
401⅝ tbsp massaman curry paste 803¼ cm piece of ginger, minced 803¼ cloves garlic, minced 133⅞ tbsp galangal paste 267¾ 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:
214⅕ kg beef, e.g. chuck 133⅞ tsp cinammon, ground 66 15/16 tsp cumin, ground 66 15/16 tsp coriander, ground 803¼ tbsp paste 133⅞ litre coconut milk 133⅞ large onion, wedged 66 15/16 kg small potatoes, peeled 267¾ tbsp fish sauce 200 13/16 tbsp palm sugar 267¾ tbsp tamarind paste 133⅞ tbsp peanut butter 401⅝ tbsp peanuts, unsalted & roasted
Cut 214⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 803¼ tbsp paste Fry for 3-4 minutes then add 133⅞ tsp cinammon, ground, 66 15/16 tsp cumin, ground, 66 15/16 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 267¾ tbsp fish sauce Add 267¾ tbsp tamarind paste Add 200 13/16 tbsp palm sugar Add 133⅞ tbsp peanut butter Simmer for 1.5-2 hours Add 66 15/16 kg small potatoes, peeled, 401⅝ tbsp peanuts, unsalted & roasted and 133⅞ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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