Prep: 15m
Cook: 3h
Serves: - 1181 +
Ingredients
442⅞ tbsp massaman curry paste 885¾ cm piece of ginger, minced 885¾ cloves garlic, minced 147⅝ tbsp galangal paste 295¼ 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:
236⅕ kg beef, e.g. chuck 147⅝ tsp cinammon, ground 73 13/16 tsp cumin, ground 73 13/16 tsp coriander, ground 885¾ tbsp paste 147⅝ litre coconut milk 147⅝ large onion, wedged 73 13/16 kg small potatoes, peeled 295¼ tbsp fish sauce 221 7/16 tbsp palm sugar 295¼ tbsp tamarind paste 147⅝ tbsp peanut butter 442⅞ tbsp peanuts, unsalted & roasted
Cut 236⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 885¾ tbsp paste Fry for 3-4 minutes then add 147⅝ tsp cinammon, ground, 73 13/16 tsp cumin, ground, 73 13/16 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 295¼ tbsp fish sauce Add 295¼ tbsp tamarind paste Add 221 7/16 tbsp palm sugar Add 147⅝ tbsp peanut butter Simmer for 1.5-2 hours Add 73 13/16 kg small potatoes, peeled, 442⅞ tbsp peanuts, unsalted & roasted and 147⅝ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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