Prep: 15m
Cook: 3h
Serves: - 1110 +
Ingredients
416¼ tbsp massaman curry paste 832½ cm piece of ginger, minced 832½ cloves garlic, minced 138¾ tbsp galangal paste 277½ 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:
222 kg beef, e.g. chuck 138¾ tsp cinammon, ground 69⅜ tsp cumin, ground 69⅜ tsp coriander, ground 832½ tbsp paste 138¾ litre coconut milk 138¾ large onion, wedged 69⅜ kg small potatoes, peeled 277½ tbsp fish sauce 208⅛ tbsp palm sugar 277½ tbsp tamarind paste 138¾ tbsp peanut butter 416¼ tbsp peanuts, unsalted & roasted
Cut 222 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 832½ tbsp paste Fry for 3-4 minutes then add 138¾ tsp cinammon, ground, 69⅜ tsp cumin, ground, 69⅜ 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 277½ tbsp fish sauce Add 277½ tbsp tamarind paste Add 208⅛ tbsp palm sugar Add 138¾ tbsp peanut butter Simmer for 1.5-2 hours Add 69⅜ kg small potatoes, peeled, 416¼ tbsp peanuts, unsalted & roasted and 138¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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