Prep: 15m
Cook: 3h
Serves: - 1243 +
Ingredients
466⅛ tbsp massaman curry paste 932¼ cm piece of ginger, minced 932¼ cloves garlic, minced 155⅜ tbsp galangal paste 310¾ 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:
248⅗ kg beef, e.g. chuck 155⅜ tsp cinammon, ground 77 11/16 tsp cumin, ground 77 11/16 tsp coriander, ground 932¼ tbsp paste 155⅜ litre coconut milk 155⅜ large onion, wedged 77 11/16 kg small potatoes, peeled 310¾ tbsp fish sauce 233 1/16 tbsp palm sugar 310¾ tbsp tamarind paste 155⅜ tbsp peanut butter 466⅛ tbsp peanuts, unsalted & roasted
Cut 248⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 932¼ tbsp paste Fry for 3-4 minutes then add 155⅜ tsp cinammon, ground, 77 11/16 tsp cumin, ground, 77 11/16 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 310¾ tbsp fish sauce Add 310¾ tbsp tamarind paste Add 233 1/16 tbsp palm sugar Add 155⅜ tbsp peanut butter Simmer for 1.5-2 hours Add 77 11/16 kg small potatoes, peeled, 466⅛ tbsp peanuts, unsalted & roasted and 155⅜ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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