Prep: 15m
Cook: 3h
Serves: - 1224 +
Ingredients
459 tbsp massaman curry paste 918 cm piece of ginger, minced 918 cloves garlic, minced 153 tbsp galangal paste 306 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:
244⅘ kg beef, e.g. chuck 153 tsp cinammon, ground 76½ tsp cumin, ground 76½ tsp coriander, ground 918 tbsp paste 153 litre coconut milk 153 large onion, wedged 76½ kg small potatoes, peeled 306 tbsp fish sauce 229½ tbsp palm sugar 306 tbsp tamarind paste 153 tbsp peanut butter 459 tbsp peanuts, unsalted & roasted
Cut 244⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 918 tbsp paste Fry for 3-4 minutes then add 153 tsp cinammon, ground, 76½ tsp cumin, ground, 76½ 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 306 tbsp fish sauce Add 306 tbsp tamarind paste Add 229½ tbsp palm sugar Add 153 tbsp peanut butter Simmer for 1.5-2 hours Add 76½ kg small potatoes, peeled, 459 tbsp peanuts, unsalted & roasted and 153 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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