Prep: 15m
Cook: 3h
Serves: - 1187 +
Ingredients
445⅛ tbsp massaman curry paste 890¼ cm piece of ginger, minced 890¼ cloves garlic, minced 148⅜ tbsp galangal paste 296¾ 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:
237⅖ kg beef, e.g. chuck 148⅜ tsp cinammon, ground 74 3/16 tsp cumin, ground 74 3/16 tsp coriander, ground 890¼ tbsp paste 148⅜ litre coconut milk 148⅜ large onion, wedged 74 3/16 kg small potatoes, peeled 296¾ tbsp fish sauce 222 9/16 tbsp palm sugar 296¾ tbsp tamarind paste 148⅜ tbsp peanut butter 445⅛ tbsp peanuts, unsalted & roasted
Cut 237⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 890¼ tbsp paste Fry for 3-4 minutes then add 148⅜ tsp cinammon, ground, 74 3/16 tsp cumin, ground, 74 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 296¾ tbsp fish sauce Add 296¾ tbsp tamarind paste Add 222 9/16 tbsp palm sugar Add 148⅜ tbsp peanut butter Simmer for 1.5-2 hours Add 74 3/16 kg small potatoes, peeled, 445⅛ tbsp peanuts, unsalted & roasted and 148⅜ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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