Prep: 15m
Cook: 3h
Serves: - 507 +
Ingredients
190⅛ tbsp massaman curry paste 380¼ cm piece of ginger, minced 380¼ cloves garlic, minced 63⅜ tbsp galangal paste 126¾ 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:
101⅖ kg beef, e.g. chuck 63⅜ tsp cinammon, ground 31 11/16 tsp cumin, ground 31 11/16 tsp coriander, ground 380¼ tbsp paste 63⅜ litre coconut milk 63⅜ large onion, wedged 31 11/16 kg small potatoes, peeled 126¾ tbsp fish sauce 95 1/16 tbsp palm sugar 126¾ tbsp tamarind paste 63⅜ tbsp peanut butter 190⅛ tbsp peanuts, unsalted & roasted
Cut 101⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 380¼ tbsp paste Fry for 3-4 minutes then add 63⅜ tsp cinammon, ground, 31 11/16 tsp cumin, ground, 31 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 126¾ tbsp fish sauce Add 126¾ tbsp tamarind paste Add 95 1/16 tbsp palm sugar Add 63⅜ tbsp peanut butter Simmer for 1.5-2 hours Add 31 11/16 kg small potatoes, peeled, 190⅛ tbsp peanuts, unsalted & roasted and 63⅜ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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