Prep: 15m
Cook: 3h
Serves: - 1216 +
Ingredients
456 tbsp massaman curry paste 912 cm piece of ginger, minced 912 cloves garlic, minced 152 tbsp galangal paste 304 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:
243⅕ kg beef, e.g. chuck 152 tsp cinammon, ground 76 tsp cumin, ground 76 tsp coriander, ground 912 tbsp paste 152 litre coconut milk 152 large onion, wedged 76 kg small potatoes, peeled 304 tbsp fish sauce 228 tbsp palm sugar 304 tbsp tamarind paste 152 tbsp peanut butter 456 tbsp peanuts, unsalted & roasted
Cut 243⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 912 tbsp paste Fry for 3-4 minutes then add 152 tsp cinammon, ground, 76 tsp cumin, ground, 76 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 304 tbsp fish sauce Add 304 tbsp tamarind paste Add 228 tbsp palm sugar Add 152 tbsp peanut butter Simmer for 1.5-2 hours Add 76 kg small potatoes, peeled, 456 tbsp peanuts, unsalted & roasted and 152 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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