Prep: 15m
Cook: 3h
Serves: - 1131 +
Ingredients
424⅛ tbsp massaman curry paste 848¼ cm piece of ginger, minced 848¼ cloves garlic, minced 141⅜ tbsp galangal paste 282¾ 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:
226⅕ kg beef, e.g. chuck 141⅜ tsp cinammon, ground 70 11/16 tsp cumin, ground 70 11/16 tsp coriander, ground 848¼ tbsp paste 141⅜ litre coconut milk 141⅜ large onion, wedged 70 11/16 kg small potatoes, peeled 282¾ tbsp fish sauce 212 1/16 tbsp palm sugar 282¾ tbsp tamarind paste 141⅜ tbsp peanut butter 424⅛ tbsp peanuts, unsalted & roasted
Cut 226⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 848¼ tbsp paste Fry for 3-4 minutes then add 141⅜ tsp cinammon, ground, 70 11/16 tsp cumin, ground, 70 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 282¾ tbsp fish sauce Add 282¾ tbsp tamarind paste Add 212 1/16 tbsp palm sugar Add 141⅜ tbsp peanut butter Simmer for 1.5-2 hours Add 70 11/16 kg small potatoes, peeled, 424⅛ tbsp peanuts, unsalted & roasted and 141⅜ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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