Prep: 15m
Cook: 3h
Serves: - 1105 +
Ingredients
414⅜ tbsp massaman curry paste 828¾ cm piece of ginger, minced 828¾ cloves garlic, minced 138⅛ tbsp galangal paste 276¼ 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:
221 kg beef, e.g. chuck 138⅛ tsp cinammon, ground 69 1/16 tsp cumin, ground 69 1/16 tsp coriander, ground 828¾ tbsp paste 138⅛ litre coconut milk 138⅛ large onion, wedged 69 1/16 kg small potatoes, peeled 276¼ tbsp fish sauce 207 3/16 tbsp palm sugar 276¼ tbsp tamarind paste 138⅛ tbsp peanut butter 414⅜ tbsp peanuts, unsalted & roasted
Cut 221 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 828¾ tbsp paste Fry for 3-4 minutes then add 138⅛ tsp cinammon, ground, 69 1/16 tsp cumin, ground, 69 1/16 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 276¼ tbsp fish sauce Add 276¼ tbsp tamarind paste Add 207 3/16 tbsp palm sugar Add 138⅛ tbsp peanut butter Simmer for 1.5-2 hours Add 69 1/16 kg small potatoes, peeled, 414⅜ tbsp peanuts, unsalted & roasted and 138⅛ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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