Prep: 15m
Cook: 3h
Serves: - 1087 +
Ingredients
407⅝ tbsp massaman curry paste 815¼ cm piece of ginger, minced 815¼ cloves garlic, minced 135⅞ tbsp galangal paste 271¾ 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:
217⅖ kg beef, e.g. chuck 135⅞ tsp cinammon, ground 67 15/16 tsp cumin, ground 67 15/16 tsp coriander, ground 815¼ tbsp paste 135⅞ litre coconut milk 135⅞ large onion, wedged 67 15/16 kg small potatoes, peeled 271¾ tbsp fish sauce 203 13/16 tbsp palm sugar 271¾ tbsp tamarind paste 135⅞ tbsp peanut butter 407⅝ tbsp peanuts, unsalted & roasted
Cut 217⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 815¼ tbsp paste Fry for 3-4 minutes then add 135⅞ tsp cinammon, ground, 67 15/16 tsp cumin, ground, 67 15/16 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 271¾ tbsp fish sauce Add 271¾ tbsp tamarind paste Add 203 13/16 tbsp palm sugar Add 135⅞ tbsp peanut butter Simmer for 1.5-2 hours Add 67 15/16 kg small potatoes, peeled, 407⅝ tbsp peanuts, unsalted & roasted and 135⅞ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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