Prep: 15m
Cook: 3h
Serves: - 1077 +
Ingredients
403⅞ tbsp massaman curry paste 807¾ cm piece of ginger, minced 807¾ cloves garlic, minced 134⅝ tbsp galangal paste 269¼ 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:
215⅖ kg beef, e.g. chuck 134⅝ tsp cinammon, ground 67 5/16 tsp cumin, ground 67 5/16 tsp coriander, ground 807¾ tbsp paste 134⅝ litre coconut milk 134⅝ large onion, wedged 67 5/16 kg small potatoes, peeled 269¼ tbsp fish sauce 201 15/16 tbsp palm sugar 269¼ tbsp tamarind paste 134⅝ tbsp peanut butter 403⅞ tbsp peanuts, unsalted & roasted
Cut 215⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 807¾ tbsp paste Fry for 3-4 minutes then add 134⅝ tsp cinammon, ground, 67 5/16 tsp cumin, ground, 67 5/16 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 269¼ tbsp fish sauce Add 269¼ tbsp tamarind paste Add 201 15/16 tbsp palm sugar Add 134⅝ tbsp peanut butter Simmer for 1.5-2 hours Add 67 5/16 kg small potatoes, peeled, 403⅞ tbsp peanuts, unsalted & roasted and 134⅝ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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