Prep: 15m
Cook: 3h
Serves: - 1143 +
Ingredients
428⅝ tbsp massaman curry paste 857¼ cm piece of ginger, minced 857¼ cloves garlic, minced 142⅞ tbsp galangal paste 285¾ 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:
228⅗ kg beef, e.g. chuck 142⅞ tsp cinammon, ground 71 7/16 tsp cumin, ground 71 7/16 tsp coriander, ground 857¼ tbsp paste 142⅞ litre coconut milk 142⅞ large onion, wedged 71 7/16 kg small potatoes, peeled 285¾ tbsp fish sauce 214 5/16 tbsp palm sugar 285¾ tbsp tamarind paste 142⅞ tbsp peanut butter 428⅝ tbsp peanuts, unsalted & roasted
Cut 228⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 857¼ tbsp paste Fry for 3-4 minutes then add 142⅞ tsp cinammon, ground, 71 7/16 tsp cumin, ground, 71 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 285¾ tbsp fish sauce Add 285¾ tbsp tamarind paste Add 214 5/16 tbsp palm sugar Add 142⅞ tbsp peanut butter Simmer for 1.5-2 hours Add 71 7/16 kg small potatoes, peeled, 428⅝ tbsp peanuts, unsalted & roasted and 142⅞ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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