Prep: 15m
Cook: 3h
Serves: - 1171 +
Ingredients
439⅛ tbsp massaman curry paste 878¼ cm piece of ginger, minced 878¼ cloves garlic, minced 146⅜ tbsp galangal paste 292¾ 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:
234⅕ kg beef, e.g. chuck 146⅜ tsp cinammon, ground 73 3/16 tsp cumin, ground 73 3/16 tsp coriander, ground 878¼ tbsp paste 146⅜ litre coconut milk 146⅜ large onion, wedged 73 3/16 kg small potatoes, peeled 292¾ tbsp fish sauce 219 9/16 tbsp palm sugar 292¾ tbsp tamarind paste 146⅜ tbsp peanut butter 439⅛ tbsp peanuts, unsalted & roasted
Cut 234⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 878¼ tbsp paste Fry for 3-4 minutes then add 146⅜ tsp cinammon, ground, 73 3/16 tsp cumin, ground, 73 3/16 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 292¾ tbsp fish sauce Add 292¾ tbsp tamarind paste Add 219 9/16 tbsp palm sugar Add 146⅜ tbsp peanut butter Simmer for 1.5-2 hours Add 73 3/16 kg small potatoes, peeled, 439⅛ tbsp peanuts, unsalted & roasted and 146⅜ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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