Prep: 15m
Cook: 3h
Serves: - 1123 +
Ingredients
421⅛ tbsp massaman curry paste 842¼ cm piece of ginger, minced 842¼ cloves garlic, minced 140⅜ tbsp galangal paste 280¾ 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:
224⅗ kg beef, e.g. chuck 140⅜ tsp cinammon, ground 70 3/16 tsp cumin, ground 70 3/16 tsp coriander, ground 842¼ tbsp paste 140⅜ litre coconut milk 140⅜ large onion, wedged 70 3/16 kg small potatoes, peeled 280¾ tbsp fish sauce 210 9/16 tbsp palm sugar 280¾ tbsp tamarind paste 140⅜ tbsp peanut butter 421⅛ tbsp peanuts, unsalted & roasted
Cut 224⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 842¼ tbsp paste Fry for 3-4 minutes then add 140⅜ tsp cinammon, ground, 70 3/16 tsp cumin, ground, 70 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 280¾ tbsp fish sauce Add 280¾ tbsp tamarind paste Add 210 9/16 tbsp palm sugar Add 140⅜ tbsp peanut butter Simmer for 1.5-2 hours Add 70 3/16 kg small potatoes, peeled, 421⅛ tbsp peanuts, unsalted & roasted and 140⅜ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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