Prep: 15m
Cook: 3h
Serves: - 1163 +
Ingredients
436⅛ tbsp massaman curry paste 872¼ cm piece of ginger, minced 872¼ cloves garlic, minced 145⅜ tbsp galangal paste 290¾ 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:
232⅗ kg beef, e.g. chuck 145⅜ tsp cinammon, ground 72 11/16 tsp cumin, ground 72 11/16 tsp coriander, ground 872¼ tbsp paste 145⅜ litre coconut milk 145⅜ large onion, wedged 72 11/16 kg small potatoes, peeled 290¾ tbsp fish sauce 218 1/16 tbsp palm sugar 290¾ tbsp tamarind paste 145⅜ tbsp peanut butter 436⅛ tbsp peanuts, unsalted & roasted
Cut 232⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 872¼ tbsp paste Fry for 3-4 minutes then add 145⅜ tsp cinammon, ground, 72 11/16 tsp cumin, ground, 72 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 290¾ tbsp fish sauce Add 290¾ tbsp tamarind paste Add 218 1/16 tbsp palm sugar Add 145⅜ tbsp peanut butter Simmer for 1.5-2 hours Add 72 11/16 kg small potatoes, peeled, 436⅛ tbsp peanuts, unsalted & roasted and 145⅜ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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