Prep: 15m
Cook: 3h
Serves: - 1201 +
Ingredients
450⅜ tbsp massaman curry paste 900¾ cm piece of ginger, minced 900¾ cloves garlic, minced 150⅛ tbsp galangal paste 300¼ 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:
240⅕ kg beef, e.g. chuck 150⅛ tsp cinammon, ground 75 1/16 tsp cumin, ground 75 1/16 tsp coriander, ground 900¾ tbsp paste 150⅛ litre coconut milk 150⅛ large onion, wedged 75 1/16 kg small potatoes, peeled 300¼ tbsp fish sauce 225 3/16 tbsp palm sugar 300¼ tbsp tamarind paste 150⅛ tbsp peanut butter 450⅜ tbsp peanuts, unsalted & roasted
Cut 240⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 900¾ tbsp paste Fry for 3-4 minutes then add 150⅛ tsp cinammon, ground, 75 1/16 tsp cumin, ground, 75 1/16 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 300¼ tbsp fish sauce Add 300¼ tbsp tamarind paste Add 225 3/16 tbsp palm sugar Add 150⅛ tbsp peanut butter Simmer for 1.5-2 hours Add 75 1/16 kg small potatoes, peeled, 450⅜ tbsp peanuts, unsalted & roasted and 150⅛ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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