Prep: 15m
Cook: 3h
Serves: - 1251 +
Ingredients
469⅛ tbsp massaman curry paste 938¼ cm piece of ginger, minced 938¼ cloves garlic, minced 156⅜ tbsp galangal paste 312¾ 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:
250⅕ kg beef, e.g. chuck 156⅜ tsp cinammon, ground 78 3/16 tsp cumin, ground 78 3/16 tsp coriander, ground 938¼ tbsp paste 156⅜ litre coconut milk 156⅜ large onion, wedged 78 3/16 kg small potatoes, peeled 312¾ tbsp fish sauce 234 9/16 tbsp palm sugar 312¾ tbsp tamarind paste 156⅜ tbsp peanut butter 469⅛ tbsp peanuts, unsalted & roasted
Cut 250⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 938¼ tbsp paste Fry for 3-4 minutes then add 156⅜ tsp cinammon, ground, 78 3/16 tsp cumin, ground, 78 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 312¾ tbsp fish sauce Add 312¾ tbsp tamarind paste Add 234 9/16 tbsp palm sugar Add 156⅜ tbsp peanut butter Simmer for 1.5-2 hours Add 78 3/16 kg small potatoes, peeled, 469⅛ tbsp peanuts, unsalted & roasted and 156⅜ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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