Prep: 15m
Cook: 3h
Serves: - 1190 +
Ingredients
446¼ tbsp massaman curry paste 892½ cm piece of ginger, minced 892½ cloves garlic, minced 148¾ tbsp galangal paste 297½ 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:
238 kg beef, e.g. chuck 148¾ tsp cinammon, ground 74⅜ tsp cumin, ground 74⅜ tsp coriander, ground 892½ tbsp paste 148¾ litre coconut milk 148¾ large onion, wedged 74⅜ kg small potatoes, peeled 297½ tbsp fish sauce 223⅛ tbsp palm sugar 297½ tbsp tamarind paste 148¾ tbsp peanut butter 446¼ tbsp peanuts, unsalted & roasted
Cut 238 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 892½ tbsp paste Fry for 3-4 minutes then add 148¾ tsp cinammon, ground, 74⅜ tsp cumin, ground, 74⅜ 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 297½ tbsp fish sauce Add 297½ tbsp tamarind paste Add 223⅛ tbsp palm sugar Add 148¾ tbsp peanut butter Simmer for 1.5-2 hours Add 74⅜ kg small potatoes, peeled, 446¼ tbsp peanuts, unsalted & roasted and 148¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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