Prep: 15m
Cook: 3h
Serves: - 1189 +
Ingredients
445⅞ tbsp massaman curry paste 891¾ cm piece of ginger, minced 891¾ cloves garlic, minced 148⅝ tbsp galangal paste 297¼ 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:
237⅘ kg beef, e.g. chuck 148⅝ tsp cinammon, ground 74 5/16 tsp cumin, ground 74 5/16 tsp coriander, ground 891¾ tbsp paste 148⅝ litre coconut milk 148⅝ large onion, wedged 74 5/16 kg small potatoes, peeled 297¼ tbsp fish sauce 222 15/16 tbsp palm sugar 297¼ tbsp tamarind paste 148⅝ tbsp peanut butter 445⅞ tbsp peanuts, unsalted & roasted
Cut 237⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 891¾ tbsp paste Fry for 3-4 minutes then add 148⅝ tsp cinammon, ground, 74 5/16 tsp cumin, ground, 74 5/16 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 297¼ tbsp fish sauce Add 297¼ tbsp tamarind paste Add 222 15/16 tbsp palm sugar Add 148⅝ tbsp peanut butter Simmer for 1.5-2 hours Add 74 5/16 kg small potatoes, peeled, 445⅞ tbsp peanuts, unsalted & roasted and 148⅝ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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