Prep: 15m
Cook: 3h
Serves: - 1191 +
Ingredients
446⅝ tbsp massaman curry paste 893¼ cm piece of ginger, minced 893¼ cloves garlic, minced 148⅞ tbsp galangal paste 297¾ 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:
238⅕ kg beef, e.g. chuck 148⅞ tsp cinammon, ground 74 7/16 tsp cumin, ground 74 7/16 tsp coriander, ground 893¼ tbsp paste 148⅞ litre coconut milk 148⅞ large onion, wedged 74 7/16 kg small potatoes, peeled 297¾ tbsp fish sauce 223 5/16 tbsp palm sugar 297¾ tbsp tamarind paste 148⅞ tbsp peanut butter 446⅝ tbsp peanuts, unsalted & roasted
Cut 238⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 893¼ tbsp paste Fry for 3-4 minutes then add 148⅞ tsp cinammon, ground, 74 7/16 tsp cumin, ground, 74 7/16 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 297¾ tbsp fish sauce Add 297¾ tbsp tamarind paste Add 223 5/16 tbsp palm sugar Add 148⅞ tbsp peanut butter Simmer for 1.5-2 hours Add 74 7/16 kg small potatoes, peeled, 446⅝ tbsp peanuts, unsalted & roasted and 148⅞ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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