Prep: 15m
Cook: 3h
Serves: - 1253 +
Ingredients
469⅞ tbsp massaman curry paste 939¾ cm piece of ginger, minced 939¾ cloves garlic, minced 156⅝ tbsp galangal paste 313¼ 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:
250⅗ kg beef, e.g. chuck 156⅝ tsp cinammon, ground 78 5/16 tsp cumin, ground 78 5/16 tsp coriander, ground 939¾ tbsp paste 156⅝ litre coconut milk 156⅝ large onion, wedged 78 5/16 kg small potatoes, peeled 313¼ tbsp fish sauce 234 15/16 tbsp palm sugar 313¼ tbsp tamarind paste 156⅝ tbsp peanut butter 469⅞ tbsp peanuts, unsalted & roasted
Cut 250⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 939¾ tbsp paste Fry for 3-4 minutes then add 156⅝ tsp cinammon, ground, 78 5/16 tsp cumin, ground, 78 5/16 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 313¼ tbsp fish sauce Add 313¼ tbsp tamarind paste Add 234 15/16 tbsp palm sugar Add 156⅝ tbsp peanut butter Simmer for 1.5-2 hours Add 78 5/16 kg small potatoes, peeled, 469⅞ tbsp peanuts, unsalted & roasted and 156⅝ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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