Prep: 15m
Cook: 3h
Serves: - 1107 +
Ingredients
415⅛ tbsp massaman curry paste 830¼ cm piece of ginger, minced 830¼ cloves garlic, minced 138⅜ tbsp galangal paste 276¾ 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:
221⅖ kg beef, e.g. chuck 138⅜ tsp cinammon, ground 69 3/16 tsp cumin, ground 69 3/16 tsp coriander, ground 830¼ tbsp paste 138⅜ litre coconut milk 138⅜ large onion, wedged 69 3/16 kg small potatoes, peeled 276¾ tbsp fish sauce 207 9/16 tbsp palm sugar 276¾ tbsp tamarind paste 138⅜ tbsp peanut butter 415⅛ tbsp peanuts, unsalted & roasted
Cut 221⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 830¼ tbsp paste Fry for 3-4 minutes then add 138⅜ tsp cinammon, ground, 69 3/16 tsp cumin, ground, 69 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 276¾ tbsp fish sauce Add 276¾ tbsp tamarind paste Add 207 9/16 tbsp palm sugar Add 138⅜ tbsp peanut butter Simmer for 1.5-2 hours Add 69 3/16 kg small potatoes, peeled, 415⅛ tbsp peanuts, unsalted & roasted and 138⅜ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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