Prep: 15m
Cook: 3h
Serves: - 1213 +
Ingredients
454⅞ tbsp massaman curry paste 909¾ cm piece of ginger, minced 909¾ cloves garlic, minced 151⅝ tbsp galangal paste 303¼ 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:
242⅗ kg beef, e.g. chuck 151⅝ tsp cinammon, ground 75 13/16 tsp cumin, ground 75 13/16 tsp coriander, ground 909¾ tbsp paste 151⅝ litre coconut milk 151⅝ large onion, wedged 75 13/16 kg small potatoes, peeled 303¼ tbsp fish sauce 227 7/16 tbsp palm sugar 303¼ tbsp tamarind paste 151⅝ tbsp peanut butter 454⅞ tbsp peanuts, unsalted & roasted
Cut 242⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 909¾ tbsp paste Fry for 3-4 minutes then add 151⅝ tsp cinammon, ground, 75 13/16 tsp cumin, ground, 75 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 303¼ tbsp fish sauce Add 303¼ tbsp tamarind paste Add 227 7/16 tbsp palm sugar Add 151⅝ tbsp peanut butter Simmer for 1.5-2 hours Add 75 13/16 kg small potatoes, peeled, 454⅞ tbsp peanuts, unsalted & roasted and 151⅝ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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