Prep: 15m
Cook: 3h
Serves: - 1211 +
Ingredients
454⅛ tbsp massaman curry paste 908¼ cm piece of ginger, minced 908¼ cloves garlic, minced 151⅜ tbsp galangal paste 302¾ 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:
242⅕ kg beef, e.g. chuck 151⅜ tsp cinammon, ground 75 11/16 tsp cumin, ground 75 11/16 tsp coriander, ground 908¼ tbsp paste 151⅜ litre coconut milk 151⅜ large onion, wedged 75 11/16 kg small potatoes, peeled 302¾ tbsp fish sauce 227 1/16 tbsp palm sugar 302¾ tbsp tamarind paste 151⅜ tbsp peanut butter 454⅛ tbsp peanuts, unsalted & roasted
Cut 242⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 908¼ tbsp paste Fry for 3-4 minutes then add 151⅜ tsp cinammon, ground, 75 11/16 tsp cumin, ground, 75 11/16 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 302¾ tbsp fish sauce Add 302¾ tbsp tamarind paste Add 227 1/16 tbsp palm sugar Add 151⅜ tbsp peanut butter Simmer for 1.5-2 hours Add 75 11/16 kg small potatoes, peeled, 454⅛ tbsp peanuts, unsalted & roasted and 151⅜ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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