Prep: 15m
Cook: 3h
Serves: - 1073 +
Ingredients
402⅜ tbsp massaman curry paste 804¾ cm piece of ginger, minced 804¾ cloves garlic, minced 134⅛ tbsp galangal paste 268¼ 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:
214⅗ kg beef, e.g. chuck 134⅛ tsp cinammon, ground 67 1/16 tsp cumin, ground 67 1/16 tsp coriander, ground 804¾ tbsp paste 134⅛ litre coconut milk 134⅛ large onion, wedged 67 1/16 kg small potatoes, peeled 268¼ tbsp fish sauce 201 3/16 tbsp palm sugar 268¼ tbsp tamarind paste 134⅛ tbsp peanut butter 402⅜ tbsp peanuts, unsalted & roasted
Cut 214⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 804¾ tbsp paste Fry for 3-4 minutes then add 134⅛ tsp cinammon, ground, 67 1/16 tsp cumin, ground, 67 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 268¼ tbsp fish sauce Add 268¼ tbsp tamarind paste Add 201 3/16 tbsp palm sugar Add 134⅛ tbsp peanut butter Simmer for 1.5-2 hours Add 67 1/16 kg small potatoes, peeled, 402⅜ tbsp peanuts, unsalted & roasted and 134⅛ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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