Prep: 15m
Cook: 3h
Serves: - 1233 +
Ingredients
462⅜ tbsp massaman curry paste 924¾ cm piece of ginger, minced 924¾ cloves garlic, minced 154⅛ tbsp galangal paste 308¼ 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:
246⅗ kg beef, e.g. chuck 154⅛ tsp cinammon, ground 77 1/16 tsp cumin, ground 77 1/16 tsp coriander, ground 924¾ tbsp paste 154⅛ litre coconut milk 154⅛ large onion, wedged 77 1/16 kg small potatoes, peeled 308¼ tbsp fish sauce 231 3/16 tbsp palm sugar 308¼ tbsp tamarind paste 154⅛ tbsp peanut butter 462⅜ tbsp peanuts, unsalted & roasted
Cut 246⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 924¾ tbsp paste Fry for 3-4 minutes then add 154⅛ tsp cinammon, ground, 77 1/16 tsp cumin, ground, 77 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 308¼ tbsp fish sauce Add 308¼ tbsp tamarind paste Add 231 3/16 tbsp palm sugar Add 154⅛ tbsp peanut butter Simmer for 1.5-2 hours Add 77 1/16 kg small potatoes, peeled, 462⅜ tbsp peanuts, unsalted & roasted and 154⅛ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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