Prep: 15m
Cook: 3h
Serves: - 1091 +
Ingredients
409⅛ tbsp massaman curry paste 818¼ cm piece of ginger, minced 818¼ cloves garlic, minced 136⅜ tbsp galangal paste 272¾ 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:
218⅕ kg beef, e.g. chuck 136⅜ tsp cinammon, ground 68 3/16 tsp cumin, ground 68 3/16 tsp coriander, ground 818¼ tbsp paste 136⅜ litre coconut milk 136⅜ large onion, wedged 68 3/16 kg small potatoes, peeled 272¾ tbsp fish sauce 204 9/16 tbsp palm sugar 272¾ tbsp tamarind paste 136⅜ tbsp peanut butter 409⅛ tbsp peanuts, unsalted & roasted
Cut 218⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 818¼ tbsp paste Fry for 3-4 minutes then add 136⅜ tsp cinammon, ground, 68 3/16 tsp cumin, ground, 68 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 272¾ tbsp fish sauce Add 272¾ tbsp tamarind paste Add 204 9/16 tbsp palm sugar Add 136⅜ tbsp peanut butter Simmer for 1.5-2 hours Add 68 3/16 kg small potatoes, peeled, 409⅛ tbsp peanuts, unsalted & roasted and 136⅜ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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