Prep: 15m
Cook: 3h
Serves: - 1197 +
Ingredients
448⅞ tbsp massaman curry paste 897¾ cm piece of ginger, minced 897¾ cloves garlic, minced 149⅝ tbsp galangal paste 299¼ 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:
239⅖ kg beef, e.g. chuck 149⅝ tsp cinammon, ground 74 13/16 tsp cumin, ground 74 13/16 tsp coriander, ground 897¾ tbsp paste 149⅝ litre coconut milk 149⅝ large onion, wedged 74 13/16 kg small potatoes, peeled 299¼ tbsp fish sauce 224 7/16 tbsp palm sugar 299¼ tbsp tamarind paste 149⅝ tbsp peanut butter 448⅞ tbsp peanuts, unsalted & roasted
Cut 239⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 897¾ tbsp paste Fry for 3-4 minutes then add 149⅝ tsp cinammon, ground, 74 13/16 tsp cumin, ground, 74 13/16 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 299¼ tbsp fish sauce Add 299¼ tbsp tamarind paste Add 224 7/16 tbsp palm sugar Add 149⅝ tbsp peanut butter Simmer for 1.5-2 hours Add 74 13/16 kg small potatoes, peeled, 448⅞ tbsp peanuts, unsalted & roasted and 149⅝ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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