Prep: 15m
Cook: 3h
Serves: - 1090 +
Ingredients
408¾ tbsp massaman curry paste 817½ cm piece of ginger, minced 817½ cloves garlic, minced 136¼ tbsp galangal paste 272½ 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:
218 kg beef, e.g. chuck 136¼ tsp cinammon, ground 68⅛ tsp cumin, ground 68⅛ tsp coriander, ground 817½ tbsp paste 136¼ litre coconut milk 136¼ large onion, wedged 68⅛ kg small potatoes, peeled 272½ tbsp fish sauce 204⅜ tbsp palm sugar 272½ tbsp tamarind paste 136¼ tbsp peanut butter 408¾ tbsp peanuts, unsalted & roasted
Cut 218 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 817½ tbsp paste Fry for 3-4 minutes then add 136¼ tsp cinammon, ground, 68⅛ tsp cumin, ground, 68⅛ 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 272½ tbsp fish sauce Add 272½ tbsp tamarind paste Add 204⅜ tbsp palm sugar Add 136¼ tbsp peanut butter Simmer for 1.5-2 hours Add 68⅛ kg small potatoes, peeled, 408¾ tbsp peanuts, unsalted & roasted and 136¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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