Prep: 15m
Cook: 3h
Serves: - 1203 +
Ingredients
451⅛ tbsp massaman curry paste 902¼ cm piece of ginger, minced 902¼ cloves garlic, minced 150⅜ tbsp galangal paste 300¾ 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:
240⅗ kg beef, e.g. chuck 150⅜ tsp cinammon, ground 75 3/16 tsp cumin, ground 75 3/16 tsp coriander, ground 902¼ tbsp paste 150⅜ litre coconut milk 150⅜ large onion, wedged 75 3/16 kg small potatoes, peeled 300¾ tbsp fish sauce 225 9/16 tbsp palm sugar 300¾ tbsp tamarind paste 150⅜ tbsp peanut butter 451⅛ tbsp peanuts, unsalted & roasted
Cut 240⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 902¼ tbsp paste Fry for 3-4 minutes then add 150⅜ tsp cinammon, ground, 75 3/16 tsp cumin, ground, 75 3/16 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 300¾ tbsp fish sauce Add 300¾ tbsp tamarind paste Add 225 9/16 tbsp palm sugar Add 150⅜ tbsp peanut butter Simmer for 1.5-2 hours Add 75 3/16 kg small potatoes, peeled, 451⅛ tbsp peanuts, unsalted & roasted and 150⅜ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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