Prep: 15m
Cook: 3h
Serves: - 531 +
Ingredients
199⅛ tbsp massaman curry paste 398¼ cm piece of ginger, minced 398¼ cloves garlic, minced 66⅜ tbsp galangal paste 132¾ 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:
106⅕ kg beef, e.g. chuck 66⅜ tsp cinammon, ground 33 3/16 tsp cumin, ground 33 3/16 tsp coriander, ground 398¼ tbsp paste 66⅜ litre coconut milk 66⅜ large onion, wedged 33 3/16 kg small potatoes, peeled 132¾ tbsp fish sauce 99 9/16 tbsp palm sugar 132¾ tbsp tamarind paste 66⅜ tbsp peanut butter 199⅛ tbsp peanuts, unsalted & roasted
Cut 106⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 398¼ tbsp paste Fry for 3-4 minutes then add 66⅜ tsp cinammon, ground, 33 3/16 tsp cumin, ground, 33 3/16 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 132¾ tbsp fish sauce Add 132¾ tbsp tamarind paste Add 99 9/16 tbsp palm sugar Add 66⅜ tbsp peanut butter Simmer for 1.5-2 hours Add 33 3/16 kg small potatoes, peeled, 199⅛ tbsp peanuts, unsalted & roasted and 66⅜ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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