Prep: 15m
Cook: 3h
Serves: - 539 +
Ingredients
202⅛ tbsp massaman curry paste 404¼ cm piece of ginger, minced 404¼ cloves garlic, minced 67⅜ tbsp galangal paste 134¾ 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:
107⅘ kg beef, e.g. chuck 67⅜ tsp cinammon, ground 33 11/16 tsp cumin, ground 33 11/16 tsp coriander, ground 404¼ tbsp paste 67⅜ litre coconut milk 67⅜ large onion, wedged 33 11/16 kg small potatoes, peeled 134¾ tbsp fish sauce 101 1/16 tbsp palm sugar 134¾ tbsp tamarind paste 67⅜ tbsp peanut butter 202⅛ tbsp peanuts, unsalted & roasted
Cut 107⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 404¼ tbsp paste Fry for 3-4 minutes then add 67⅜ tsp cinammon, ground, 33 11/16 tsp cumin, ground, 33 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 134¾ tbsp fish sauce Add 134¾ tbsp tamarind paste Add 101 1/16 tbsp palm sugar Add 67⅜ tbsp peanut butter Simmer for 1.5-2 hours Add 33 11/16 kg small potatoes, peeled, 202⅛ tbsp peanuts, unsalted & roasted and 67⅜ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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