Prep: 15m
Cook: 3h
Serves: - 1127 +
Ingredients
422⅝ tbsp massaman curry paste 845¼ cm piece of ginger, minced 845¼ cloves garlic, minced 140⅞ tbsp galangal paste 281¾ 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:
225⅖ kg beef, e.g. chuck 140⅞ tsp cinammon, ground 70 7/16 tsp cumin, ground 70 7/16 tsp coriander, ground 845¼ tbsp paste 140⅞ litre coconut milk 140⅞ large onion, wedged 70 7/16 kg small potatoes, peeled 281¾ tbsp fish sauce 211 5/16 tbsp palm sugar 281¾ tbsp tamarind paste 140⅞ tbsp peanut butter 422⅝ tbsp peanuts, unsalted & roasted
Cut 225⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 845¼ tbsp paste Fry for 3-4 minutes then add 140⅞ tsp cinammon, ground, 70 7/16 tsp cumin, ground, 70 7/16 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 281¾ tbsp fish sauce Add 281¾ tbsp tamarind paste Add 211 5/16 tbsp palm sugar Add 140⅞ tbsp peanut butter Simmer for 1.5-2 hours Add 70 7/16 kg small potatoes, peeled, 422⅝ tbsp peanuts, unsalted & roasted and 140⅞ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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