Prep: 15m
Cook: 3h
Serves: - 1193 +
Ingredients
447⅜ tbsp massaman curry paste 894¾ cm piece of ginger, minced 894¾ cloves garlic, minced 149⅛ tbsp galangal paste 298¼ 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:
238⅗ kg beef, e.g. chuck 149⅛ tsp cinammon, ground 74 9/16 tsp cumin, ground 74 9/16 tsp coriander, ground 894¾ tbsp paste 149⅛ litre coconut milk 149⅛ large onion, wedged 74 9/16 kg small potatoes, peeled 298¼ tbsp fish sauce 223 11/16 tbsp palm sugar 298¼ tbsp tamarind paste 149⅛ tbsp peanut butter 447⅜ tbsp peanuts, unsalted & roasted
Cut 238⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 894¾ tbsp paste Fry for 3-4 minutes then add 149⅛ tsp cinammon, ground, 74 9/16 tsp cumin, ground, 74 9/16 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 298¼ tbsp fish sauce Add 298¼ tbsp tamarind paste Add 223 11/16 tbsp palm sugar Add 149⅛ tbsp peanut butter Simmer for 1.5-2 hours Add 74 9/16 kg small potatoes, peeled, 447⅜ tbsp peanuts, unsalted & roasted and 149⅛ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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