Prep: 15m
Cook: 3h
Serves: - 1139 +
Ingredients
427⅛ tbsp massaman curry paste 854¼ cm piece of ginger, minced 854¼ cloves garlic, minced 142⅜ tbsp galangal paste 284¾ 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:
227⅘ kg beef, e.g. chuck 142⅜ tsp cinammon, ground 71 3/16 tsp cumin, ground 71 3/16 tsp coriander, ground 854¼ tbsp paste 142⅜ litre coconut milk 142⅜ large onion, wedged 71 3/16 kg small potatoes, peeled 284¾ tbsp fish sauce 213 9/16 tbsp palm sugar 284¾ tbsp tamarind paste 142⅜ tbsp peanut butter 427⅛ tbsp peanuts, unsalted & roasted
Cut 227⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 854¼ tbsp paste Fry for 3-4 minutes then add 142⅜ tsp cinammon, ground, 71 3/16 tsp cumin, ground, 71 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 284¾ tbsp fish sauce Add 284¾ tbsp tamarind paste Add 213 9/16 tbsp palm sugar Add 142⅜ tbsp peanut butter Simmer for 1.5-2 hours Add 71 3/16 kg small potatoes, peeled, 427⅛ tbsp peanuts, unsalted & roasted and 142⅜ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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