Prep: 15m
Cook: 3h
Serves: - 545 +
Ingredients
204⅜ tbsp massaman curry paste 408¾ cm piece of ginger, minced 408¾ cloves garlic, minced 68⅛ tbsp galangal paste 136¼ 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:
109 kg beef, e.g. chuck 68⅛ tsp cinammon, ground 34 1/16 tsp cumin, ground 34 1/16 tsp coriander, ground 408¾ tbsp paste 68⅛ litre coconut milk 68⅛ large onion, wedged 34 1/16 kg small potatoes, peeled 136¼ tbsp fish sauce 102 3/16 tbsp palm sugar 136¼ tbsp tamarind paste 68⅛ tbsp peanut butter 204⅜ tbsp peanuts, unsalted & roasted
Cut 109 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 408¾ tbsp paste Fry for 3-4 minutes then add 68⅛ tsp cinammon, ground, 34 1/16 tsp cumin, ground, 34 1/16 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 136¼ tbsp fish sauce Add 136¼ tbsp tamarind paste Add 102 3/16 tbsp palm sugar Add 68⅛ tbsp peanut butter Simmer for 1.5-2 hours Add 34 1/16 kg small potatoes, peeled, 204⅜ tbsp peanuts, unsalted & roasted and 68⅛ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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