Prep: 15m
Cook: 3h
Serves: - 1129 +
Ingredients
423⅜ tbsp massaman curry paste 846¾ cm piece of ginger, minced 846¾ cloves garlic, minced 141⅛ tbsp galangal paste 282¼ 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:
225⅘ kg beef, e.g. chuck 141⅛ tsp cinammon, ground 70 9/16 tsp cumin, ground 70 9/16 tsp coriander, ground 846¾ tbsp paste 141⅛ litre coconut milk 141⅛ large onion, wedged 70 9/16 kg small potatoes, peeled 282¼ tbsp fish sauce 211 11/16 tbsp palm sugar 282¼ tbsp tamarind paste 141⅛ tbsp peanut butter 423⅜ tbsp peanuts, unsalted & roasted
Cut 225⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 846¾ tbsp paste Fry for 3-4 minutes then add 141⅛ tsp cinammon, ground, 70 9/16 tsp cumin, ground, 70 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 282¼ tbsp fish sauce Add 282¼ tbsp tamarind paste Add 211 11/16 tbsp palm sugar Add 141⅛ tbsp peanut butter Simmer for 1.5-2 hours Add 70 9/16 kg small potatoes, peeled, 423⅜ tbsp peanuts, unsalted & roasted and 141⅛ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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