Prep: 15m
Cook: 3h
Serves: - 1257 +
Ingredients
471⅜ tbsp massaman curry paste 942¾ cm piece of ginger, minced 942¾ cloves garlic, minced 157⅛ tbsp galangal paste 314¼ 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:
251⅖ kg beef, e.g. chuck 157⅛ tsp cinammon, ground 78 9/16 tsp cumin, ground 78 9/16 tsp coriander, ground 942¾ tbsp paste 157⅛ litre coconut milk 157⅛ large onion, wedged 78 9/16 kg small potatoes, peeled 314¼ tbsp fish sauce 235 11/16 tbsp palm sugar 314¼ tbsp tamarind paste 157⅛ tbsp peanut butter 471⅜ tbsp peanuts, unsalted & roasted
Cut 251⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 942¾ tbsp paste Fry for 3-4 minutes then add 157⅛ tsp cinammon, ground, 78 9/16 tsp cumin, ground, 78 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 314¼ tbsp fish sauce Add 314¼ tbsp tamarind paste Add 235 11/16 tbsp palm sugar Add 157⅛ tbsp peanut butter Simmer for 1.5-2 hours Add 78 9/16 kg small potatoes, peeled, 471⅜ tbsp peanuts, unsalted & roasted and 157⅛ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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