Prep: 15m
Cook: 3h
Serves: - 1083 +
Ingredients
406⅛ tbsp massaman curry paste 812¼ cm piece of ginger, minced 812¼ cloves garlic, minced 135⅜ tbsp galangal paste 270¾ 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:
216⅗ kg beef, e.g. chuck 135⅜ tsp cinammon, ground 67 11/16 tsp cumin, ground 67 11/16 tsp coriander, ground 812¼ tbsp paste 135⅜ litre coconut milk 135⅜ large onion, wedged 67 11/16 kg small potatoes, peeled 270¾ tbsp fish sauce 203 1/16 tbsp palm sugar 270¾ tbsp tamarind paste 135⅜ tbsp peanut butter 406⅛ tbsp peanuts, unsalted & roasted
Cut 216⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 812¼ tbsp paste Fry for 3-4 minutes then add 135⅜ tsp cinammon, ground, 67 11/16 tsp cumin, ground, 67 11/16 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 270¾ tbsp fish sauce Add 270¾ tbsp tamarind paste Add 203 1/16 tbsp palm sugar Add 135⅜ tbsp peanut butter Simmer for 1.5-2 hours Add 67 11/16 kg small potatoes, peeled, 406⅛ tbsp peanuts, unsalted & roasted and 135⅜ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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