Prep: 15m
Cook: 3h
Serves: - 1097 +
Ingredients
411⅜ tbsp massaman curry paste 822¾ cm piece of ginger, minced 822¾ cloves garlic, minced 137⅛ tbsp galangal paste 274¼ 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:
219⅖ kg beef, e.g. chuck 137⅛ tsp cinammon, ground 68 9/16 tsp cumin, ground 68 9/16 tsp coriander, ground 822¾ tbsp paste 137⅛ litre coconut milk 137⅛ large onion, wedged 68 9/16 kg small potatoes, peeled 274¼ tbsp fish sauce 205 11/16 tbsp palm sugar 274¼ tbsp tamarind paste 137⅛ tbsp peanut butter 411⅜ tbsp peanuts, unsalted & roasted
Cut 219⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 822¾ tbsp paste Fry for 3-4 minutes then add 137⅛ tsp cinammon, ground, 68 9/16 tsp cumin, ground, 68 9/16 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 274¼ tbsp fish sauce Add 274¼ tbsp tamarind paste Add 205 11/16 tbsp palm sugar Add 137⅛ tbsp peanut butter Simmer for 1.5-2 hours Add 68 9/16 kg small potatoes, peeled, 411⅜ tbsp peanuts, unsalted & roasted and 137⅛ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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