Prep: 15m
Cook: 3h
Serves: - 1261 +
Ingredients
472⅞ tbsp massaman curry paste 945¾ cm piece of ginger, minced 945¾ cloves garlic, minced 157⅝ tbsp galangal paste 315¼ 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:
252⅕ kg beef, e.g. chuck 157⅝ tsp cinammon, ground 78 13/16 tsp cumin, ground 78 13/16 tsp coriander, ground 945¾ tbsp paste 157⅝ litre coconut milk 157⅝ large onion, wedged 78 13/16 kg small potatoes, peeled 315¼ tbsp fish sauce 236 7/16 tbsp palm sugar 315¼ tbsp tamarind paste 157⅝ tbsp peanut butter 472⅞ tbsp peanuts, unsalted & roasted
Cut 252⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 945¾ tbsp paste Fry for 3-4 minutes then add 157⅝ tsp cinammon, ground, 78 13/16 tsp cumin, ground, 78 13/16 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 315¼ tbsp fish sauce Add 315¼ tbsp tamarind paste Add 236 7/16 tbsp palm sugar Add 157⅝ tbsp peanut butter Simmer for 1.5-2 hours Add 78 13/16 kg small potatoes, peeled, 472⅞ tbsp peanuts, unsalted & roasted and 157⅝ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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