Prep: 15m
Cook: 3h
Serves: - 1072 +
Ingredients
402 tbsp massaman curry paste 804 cm piece of ginger, minced 804 cloves garlic, minced 134 tbsp galangal paste 268 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:
214⅖ kg beef, e.g. chuck 134 tsp cinammon, ground 67 tsp cumin, ground 67 tsp coriander, ground 804 tbsp paste 134 litre coconut milk 134 large onion, wedged 67 kg small potatoes, peeled 268 tbsp fish sauce 201 tbsp palm sugar 268 tbsp tamarind paste 134 tbsp peanut butter 402 tbsp peanuts, unsalted & roasted
Cut 214⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 804 tbsp paste Fry for 3-4 minutes then add 134 tsp cinammon, ground, 67 tsp cumin, ground, 67 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 268 tbsp fish sauce Add 268 tbsp tamarind paste Add 201 tbsp palm sugar Add 134 tbsp peanut butter Simmer for 1.5-2 hours Add 67 kg small potatoes, peeled, 402 tbsp peanuts, unsalted & roasted and 134 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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