Prep: 15m
Cook: 3h
Serves: - 1217 +
Ingredients
456⅜ tbsp massaman curry paste 912¾ cm piece of ginger, minced 912¾ cloves garlic, minced 152⅛ tbsp galangal paste 304¼ 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:
243⅖ kg beef, e.g. chuck 152⅛ tsp cinammon, ground 76 1/16 tsp cumin, ground 76 1/16 tsp coriander, ground 912¾ tbsp paste 152⅛ litre coconut milk 152⅛ large onion, wedged 76 1/16 kg small potatoes, peeled 304¼ tbsp fish sauce 228 3/16 tbsp palm sugar 304¼ tbsp tamarind paste 152⅛ tbsp peanut butter 456⅜ tbsp peanuts, unsalted & roasted
Cut 243⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 912¾ tbsp paste Fry for 3-4 minutes then add 152⅛ tsp cinammon, ground, 76 1/16 tsp cumin, ground, 76 1/16 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 304¼ tbsp fish sauce Add 304¼ tbsp tamarind paste Add 228 3/16 tbsp palm sugar Add 152⅛ tbsp peanut butter Simmer for 1.5-2 hours Add 76 1/16 kg small potatoes, peeled, 456⅜ tbsp peanuts, unsalted & roasted and 152⅛ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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