Prep: 15m
Cook: 3h
Serves: - 1241 +
Ingredients
465⅜ tbsp massaman curry paste 930¾ cm piece of ginger, minced 930¾ cloves garlic, minced 155⅛ tbsp galangal paste 310¼ 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:
248⅕ kg beef, e.g. chuck 155⅛ tsp cinammon, ground 77 9/16 tsp cumin, ground 77 9/16 tsp coriander, ground 930¾ tbsp paste 155⅛ litre coconut milk 155⅛ large onion, wedged 77 9/16 kg small potatoes, peeled 310¼ tbsp fish sauce 232 11/16 tbsp palm sugar 310¼ tbsp tamarind paste 155⅛ tbsp peanut butter 465⅜ tbsp peanuts, unsalted & roasted
Cut 248⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 930¾ tbsp paste Fry for 3-4 minutes then add 155⅛ tsp cinammon, ground, 77 9/16 tsp cumin, ground, 77 9/16 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 310¼ tbsp fish sauce Add 310¼ tbsp tamarind paste Add 232 11/16 tbsp palm sugar Add 155⅛ tbsp peanut butter Simmer for 1.5-2 hours Add 77 9/16 kg small potatoes, peeled, 465⅜ tbsp peanuts, unsalted & roasted and 155⅛ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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