Prep: 15m
Cook: 3h
Serves: - 1113 +
Ingredients
417⅜ tbsp massaman curry paste 834¾ cm piece of ginger, minced 834¾ cloves garlic, minced 139⅛ tbsp galangal paste 278¼ 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:
222⅗ kg beef, e.g. chuck 139⅛ tsp cinammon, ground 69 9/16 tsp cumin, ground 69 9/16 tsp coriander, ground 834¾ tbsp paste 139⅛ litre coconut milk 139⅛ large onion, wedged 69 9/16 kg small potatoes, peeled 278¼ tbsp fish sauce 208 11/16 tbsp palm sugar 278¼ tbsp tamarind paste 139⅛ tbsp peanut butter 417⅜ tbsp peanuts, unsalted & roasted
Cut 222⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 834¾ tbsp paste Fry for 3-4 minutes then add 139⅛ tsp cinammon, ground, 69 9/16 tsp cumin, ground, 69 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 278¼ tbsp fish sauce Add 278¼ tbsp tamarind paste Add 208 11/16 tbsp palm sugar Add 139⅛ tbsp peanut butter Simmer for 1.5-2 hours Add 69 9/16 kg small potatoes, peeled, 417⅜ tbsp peanuts, unsalted & roasted and 139⅛ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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