Prep: 15m
Cook: 3h
Serves: - 1249 +
Ingredients
468⅜ tbsp massaman curry paste 936¾ cm piece of ginger, minced 936¾ cloves garlic, minced 156⅛ tbsp galangal paste 312¼ 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:
249⅘ kg beef, e.g. chuck 156⅛ tsp cinammon, ground 78 1/16 tsp cumin, ground 78 1/16 tsp coriander, ground 936¾ tbsp paste 156⅛ litre coconut milk 156⅛ large onion, wedged 78 1/16 kg small potatoes, peeled 312¼ tbsp fish sauce 234 3/16 tbsp palm sugar 312¼ tbsp tamarind paste 156⅛ tbsp peanut butter 468⅜ tbsp peanuts, unsalted & roasted
Cut 249⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 936¾ tbsp paste Fry for 3-4 minutes then add 156⅛ tsp cinammon, ground, 78 1/16 tsp cumin, ground, 78 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 312¼ tbsp fish sauce Add 312¼ tbsp tamarind paste Add 234 3/16 tbsp palm sugar Add 156⅛ tbsp peanut butter Simmer for 1.5-2 hours Add 78 1/16 kg small potatoes, peeled, 468⅜ tbsp peanuts, unsalted & roasted and 156⅛ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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