Prep: 15m
Cook: 3h
Serves: - 1075 +
Ingredients
403⅛ tbsp massaman curry paste 806¼ cm piece of ginger, minced 806¼ cloves garlic, minced 134⅜ tbsp galangal paste 268¾ 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:
215 kg beef, e.g. chuck 134⅜ tsp cinammon, ground 67 3/16 tsp cumin, ground 67 3/16 tsp coriander, ground 806¼ tbsp paste 134⅜ litre coconut milk 134⅜ large onion, wedged 67 3/16 kg small potatoes, peeled 268¾ tbsp fish sauce 201 9/16 tbsp palm sugar 268¾ tbsp tamarind paste 134⅜ tbsp peanut butter 403⅛ tbsp peanuts, unsalted & roasted
Cut 215 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 806¼ tbsp paste Fry for 3-4 minutes then add 134⅜ tsp cinammon, ground, 67 3/16 tsp cumin, ground, 67 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 268¾ tbsp fish sauce Add 268¾ tbsp tamarind paste Add 201 9/16 tbsp palm sugar Add 134⅜ tbsp peanut butter Simmer for 1.5-2 hours Add 67 3/16 kg small potatoes, peeled, 403⅛ tbsp peanuts, unsalted & roasted and 134⅜ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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