Prep: 15m
Cook: 3h
Serves: - 1259 +
Ingredients
472⅛ tbsp massaman curry paste 944¼ cm piece of ginger, minced 944¼ cloves garlic, minced 157⅜ tbsp galangal paste 314¾ 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:
251⅘ kg beef, e.g. chuck 157⅜ tsp cinammon, ground 78 11/16 tsp cumin, ground 78 11/16 tsp coriander, ground 944¼ tbsp paste 157⅜ litre coconut milk 157⅜ large onion, wedged 78 11/16 kg small potatoes, peeled 314¾ tbsp fish sauce 236 1/16 tbsp palm sugar 314¾ tbsp tamarind paste 157⅜ tbsp peanut butter 472⅛ tbsp peanuts, unsalted & roasted
Cut 251⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 944¼ tbsp paste Fry for 3-4 minutes then add 157⅜ tsp cinammon, ground, 78 11/16 tsp cumin, ground, 78 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 314¾ tbsp fish sauce Add 314¾ tbsp tamarind paste Add 236 1/16 tbsp palm sugar Add 157⅜ tbsp peanut butter Simmer for 1.5-2 hours Add 78 11/16 kg small potatoes, peeled, 472⅛ tbsp peanuts, unsalted & roasted and 157⅜ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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