Prep: 15m
Cook: 3h
Serves: - 1099 +
Ingredients
412⅛ tbsp massaman curry paste 824¼ cm piece of ginger, minced 824¼ cloves garlic, minced 137⅜ tbsp galangal paste 274¾ 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:
219⅘ kg beef, e.g. chuck 137⅜ tsp cinammon, ground 68 11/16 tsp cumin, ground 68 11/16 tsp coriander, ground 824¼ tbsp paste 137⅜ litre coconut milk 137⅜ large onion, wedged 68 11/16 kg small potatoes, peeled 274¾ tbsp fish sauce 206 1/16 tbsp palm sugar 274¾ tbsp tamarind paste 137⅜ tbsp peanut butter 412⅛ tbsp peanuts, unsalted & roasted
Cut 219⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 824¼ tbsp paste Fry for 3-4 minutes then add 137⅜ tsp cinammon, ground, 68 11/16 tsp cumin, ground, 68 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 274¾ tbsp fish sauce Add 274¾ tbsp tamarind paste Add 206 1/16 tbsp palm sugar Add 137⅜ tbsp peanut butter Simmer for 1.5-2 hours Add 68 11/16 kg small potatoes, peeled, 412⅛ tbsp peanuts, unsalted & roasted and 137⅜ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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