Prep: 15m
Cook: 3h
Serves: - 1144 +
Ingredients
429 tbsp massaman curry paste 858 cm piece of ginger, minced 858 cloves garlic, minced 143 tbsp galangal paste 286 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:
228⅘ kg beef, e.g. chuck 143 tsp cinammon, ground 71½ tsp cumin, ground 71½ tsp coriander, ground 858 tbsp paste 143 litre coconut milk 143 large onion, wedged 71½ kg small potatoes, peeled 286 tbsp fish sauce 214½ tbsp palm sugar 286 tbsp tamarind paste 143 tbsp peanut butter 429 tbsp peanuts, unsalted & roasted
Cut 228⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 858 tbsp paste Fry for 3-4 minutes then add 143 tsp cinammon, ground, 71½ tsp cumin, ground, 71½ 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 286 tbsp fish sauce Add 286 tbsp tamarind paste Add 214½ tbsp palm sugar Add 143 tbsp peanut butter Simmer for 1.5-2 hours Add 71½ kg small potatoes, peeled, 429 tbsp peanuts, unsalted & roasted and 143 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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