Prep: 15m
Cook: 3h
Serves: - 1151 +
Ingredients
431⅝ tbsp massaman curry paste 863¼ cm piece of ginger, minced 863¼ cloves garlic, minced 143⅞ tbsp galangal paste 287¾ 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:
230⅕ kg beef, e.g. chuck 143⅞ tsp cinammon, ground 71 15/16 tsp cumin, ground 71 15/16 tsp coriander, ground 863¼ tbsp paste 143⅞ litre coconut milk 143⅞ large onion, wedged 71 15/16 kg small potatoes, peeled 287¾ tbsp fish sauce 215 13/16 tbsp palm sugar 287¾ tbsp tamarind paste 143⅞ tbsp peanut butter 431⅝ tbsp peanuts, unsalted & roasted
Cut 230⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 863¼ tbsp paste Fry for 3-4 minutes then add 143⅞ tsp cinammon, ground, 71 15/16 tsp cumin, ground, 71 15/16 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 287¾ tbsp fish sauce Add 287¾ tbsp tamarind paste Add 215 13/16 tbsp palm sugar Add 143⅞ tbsp peanut butter Simmer for 1.5-2 hours Add 71 15/16 kg small potatoes, peeled, 431⅝ tbsp peanuts, unsalted & roasted and 143⅞ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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