Prep: 15m
Cook: 3h
Serves: - 1153 +
Ingredients
432⅜ tbsp massaman curry paste 864¾ cm piece of ginger, minced 864¾ cloves garlic, minced 144⅛ tbsp galangal paste 288¼ 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:
230⅗ kg beef, e.g. chuck 144⅛ tsp cinammon, ground 72 1/16 tsp cumin, ground 72 1/16 tsp coriander, ground 864¾ tbsp paste 144⅛ litre coconut milk 144⅛ large onion, wedged 72 1/16 kg small potatoes, peeled 288¼ tbsp fish sauce 216 3/16 tbsp palm sugar 288¼ tbsp tamarind paste 144⅛ tbsp peanut butter 432⅜ tbsp peanuts, unsalted & roasted
Cut 230⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 864¾ tbsp paste Fry for 3-4 minutes then add 144⅛ tsp cinammon, ground, 72 1/16 tsp cumin, ground, 72 1/16 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 288¼ tbsp fish sauce Add 288¼ tbsp tamarind paste Add 216 3/16 tbsp palm sugar Add 144⅛ tbsp peanut butter Simmer for 1.5-2 hours Add 72 1/16 kg small potatoes, peeled, 432⅜ tbsp peanuts, unsalted & roasted and 144⅛ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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