Prep: 15m
Cook: 3h
Serves: - 1147 +
Ingredients
430⅛ tbsp massaman curry paste 860¼ cm piece of ginger, minced 860¼ cloves garlic, minced 143⅜ tbsp galangal paste 286¾ 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:
229⅖ kg beef, e.g. chuck 143⅜ tsp cinammon, ground 71 11/16 tsp cumin, ground 71 11/16 tsp coriander, ground 860¼ tbsp paste 143⅜ litre coconut milk 143⅜ large onion, wedged 71 11/16 kg small potatoes, peeled 286¾ tbsp fish sauce 215 1/16 tbsp palm sugar 286¾ tbsp tamarind paste 143⅜ tbsp peanut butter 430⅛ tbsp peanuts, unsalted & roasted
Cut 229⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 860¼ tbsp paste Fry for 3-4 minutes then add 143⅜ tsp cinammon, ground, 71 11/16 tsp cumin, ground, 71 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 286¾ tbsp fish sauce Add 286¾ tbsp tamarind paste Add 215 1/16 tbsp palm sugar Add 143⅜ tbsp peanut butter Simmer for 1.5-2 hours Add 71 11/16 kg small potatoes, peeled, 430⅛ tbsp peanuts, unsalted & roasted and 143⅜ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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