Prep: 15m
Cook: 3h
Serves: - 1159 +
Ingredients
434⅝ tbsp massaman curry paste 869¼ cm piece of ginger, minced 869¼ cloves garlic, minced 144⅞ tbsp galangal paste 289¾ 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:
231⅘ kg beef, e.g. chuck 144⅞ tsp cinammon, ground 72 7/16 tsp cumin, ground 72 7/16 tsp coriander, ground 869¼ tbsp paste 144⅞ litre coconut milk 144⅞ large onion, wedged 72 7/16 kg small potatoes, peeled 289¾ tbsp fish sauce 217 5/16 tbsp palm sugar 289¾ tbsp tamarind paste 144⅞ tbsp peanut butter 434⅝ tbsp peanuts, unsalted & roasted
Cut 231⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 869¼ tbsp paste Fry for 3-4 minutes then add 144⅞ tsp cinammon, ground, 72 7/16 tsp cumin, ground, 72 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 289¾ tbsp fish sauce Add 289¾ tbsp tamarind paste Add 217 5/16 tbsp palm sugar Add 144⅞ tbsp peanut butter Simmer for 1.5-2 hours Add 72 7/16 kg small potatoes, peeled, 434⅝ tbsp peanuts, unsalted & roasted and 144⅞ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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