Prep: 15m
Cook: 3h
Serves: - 1235 +
Ingredients
463⅛ tbsp massaman curry paste 926¼ cm piece of ginger, minced 926¼ cloves garlic, minced 154⅜ tbsp galangal paste 308¾ 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:
247 kg beef, e.g. chuck 154⅜ tsp cinammon, ground 77 3/16 tsp cumin, ground 77 3/16 tsp coriander, ground 926¼ tbsp paste 154⅜ litre coconut milk 154⅜ large onion, wedged 77 3/16 kg small potatoes, peeled 308¾ tbsp fish sauce 231 9/16 tbsp palm sugar 308¾ tbsp tamarind paste 154⅜ tbsp peanut butter 463⅛ tbsp peanuts, unsalted & roasted
Cut 247 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 926¼ tbsp paste Fry for 3-4 minutes then add 154⅜ tsp cinammon, ground, 77 3/16 tsp cumin, ground, 77 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 308¾ tbsp fish sauce Add 308¾ tbsp tamarind paste Add 231 9/16 tbsp palm sugar Add 154⅜ tbsp peanut butter Simmer for 1.5-2 hours Add 77 3/16 kg small potatoes, peeled, 463⅛ tbsp peanuts, unsalted & roasted and 154⅜ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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