Prep: 15m
Cook: 3h
Serves: - 1117 +
Ingredients
418⅞ tbsp massaman curry paste 837¾ cm piece of ginger, minced 837¾ cloves garlic, minced 139⅝ tbsp galangal paste 279¼ 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:
223⅖ kg beef, e.g. chuck 139⅝ tsp cinammon, ground 69 13/16 tsp cumin, ground 69 13/16 tsp coriander, ground 837¾ tbsp paste 139⅝ litre coconut milk 139⅝ large onion, wedged 69 13/16 kg small potatoes, peeled 279¼ tbsp fish sauce 209 7/16 tbsp palm sugar 279¼ tbsp tamarind paste 139⅝ tbsp peanut butter 418⅞ tbsp peanuts, unsalted & roasted
Cut 223⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 837¾ tbsp paste Fry for 3-4 minutes then add 139⅝ tsp cinammon, ground, 69 13/16 tsp cumin, ground, 69 13/16 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 279¼ tbsp fish sauce Add 279¼ tbsp tamarind paste Add 209 7/16 tbsp palm sugar Add 139⅝ tbsp peanut butter Simmer for 1.5-2 hours Add 69 13/16 kg small potatoes, peeled, 418⅞ tbsp peanuts, unsalted & roasted and 139⅝ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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