Prep: 15m
Cook: 3h
Serves: - 1207 +
Ingredients
452⅝ tbsp massaman curry paste 905¼ cm piece of ginger, minced 905¼ cloves garlic, minced 150⅞ tbsp galangal paste 301¾ 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:
241⅖ kg beef, e.g. chuck 150⅞ tsp cinammon, ground 75 7/16 tsp cumin, ground 75 7/16 tsp coriander, ground 905¼ tbsp paste 150⅞ litre coconut milk 150⅞ large onion, wedged 75 7/16 kg small potatoes, peeled 301¾ tbsp fish sauce 226 5/16 tbsp palm sugar 301¾ tbsp tamarind paste 150⅞ tbsp peanut butter 452⅝ tbsp peanuts, unsalted & roasted
Cut 241⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 905¼ tbsp paste Fry for 3-4 minutes then add 150⅞ tsp cinammon, ground, 75 7/16 tsp cumin, ground, 75 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 301¾ tbsp fish sauce Add 301¾ tbsp tamarind paste Add 226 5/16 tbsp palm sugar Add 150⅞ tbsp peanut butter Simmer for 1.5-2 hours Add 75 7/16 kg small potatoes, peeled, 452⅝ tbsp peanuts, unsalted & roasted and 150⅞ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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