Prep: 15m
Cook: 3h
Serves: - 1115 +
Ingredients
418⅛ tbsp massaman curry paste 836¼ cm piece of ginger, minced 836¼ cloves garlic, minced 139⅜ tbsp galangal paste 278¾ 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:
223 kg beef, e.g. chuck 139⅜ tsp cinammon, ground 69 11/16 tsp cumin, ground 69 11/16 tsp coriander, ground 836¼ tbsp paste 139⅜ litre coconut milk 139⅜ large onion, wedged 69 11/16 kg small potatoes, peeled 278¾ tbsp fish sauce 209 1/16 tbsp palm sugar 278¾ tbsp tamarind paste 139⅜ tbsp peanut butter 418⅛ tbsp peanuts, unsalted & roasted
Cut 223 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 836¼ tbsp paste Fry for 3-4 minutes then add 139⅜ tsp cinammon, ground, 69 11/16 tsp cumin, ground, 69 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 278¾ tbsp fish sauce Add 278¾ tbsp tamarind paste Add 209 1/16 tbsp palm sugar Add 139⅜ tbsp peanut butter Simmer for 1.5-2 hours Add 69 11/16 kg small potatoes, peeled, 418⅛ tbsp peanuts, unsalted & roasted and 139⅜ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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