Prep: 15m
Cook: 3h
Serves: - 1219 +
Ingredients
457⅛ tbsp massaman curry paste 914¼ cm piece of ginger, minced 914¼ cloves garlic, minced 152⅜ tbsp galangal paste 304¾ 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:
243⅘ kg beef, e.g. chuck 152⅜ tsp cinammon, ground 76 3/16 tsp cumin, ground 76 3/16 tsp coriander, ground 914¼ tbsp paste 152⅜ litre coconut milk 152⅜ large onion, wedged 76 3/16 kg small potatoes, peeled 304¾ tbsp fish sauce 228 9/16 tbsp palm sugar 304¾ tbsp tamarind paste 152⅜ tbsp peanut butter 457⅛ tbsp peanuts, unsalted & roasted
Cut 243⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 914¼ tbsp paste Fry for 3-4 minutes then add 152⅜ tsp cinammon, ground, 76 3/16 tsp cumin, ground, 76 3/16 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 304¾ tbsp fish sauce Add 304¾ tbsp tamarind paste Add 228 9/16 tbsp palm sugar Add 152⅜ tbsp peanut butter Simmer for 1.5-2 hours Add 76 3/16 kg small potatoes, peeled, 457⅛ tbsp peanuts, unsalted & roasted and 152⅜ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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