Prep: 15m
Cook: 3h
Serves: - 547 +
Ingredients
205⅛ tbsp massaman curry paste 410¼ cm piece of ginger, minced 410¼ cloves garlic, minced 68⅜ tbsp galangal paste 136¾ 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:
109⅖ kg beef, e.g. chuck 68⅜ tsp cinammon, ground 34 3/16 tsp cumin, ground 34 3/16 tsp coriander, ground 410¼ tbsp paste 68⅜ litre coconut milk 68⅜ large onion, wedged 34 3/16 kg small potatoes, peeled 136¾ tbsp fish sauce 102 9/16 tbsp palm sugar 136¾ tbsp tamarind paste 68⅜ tbsp peanut butter 205⅛ tbsp peanuts, unsalted & roasted
Cut 109⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 410¼ tbsp paste Fry for 3-4 minutes then add 68⅜ tsp cinammon, ground, 34 3/16 tsp cumin, ground, 34 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 136¾ tbsp fish sauce Add 136¾ tbsp tamarind paste Add 102 9/16 tbsp palm sugar Add 68⅜ tbsp peanut butter Simmer for 1.5-2 hours Add 34 3/16 kg small potatoes, peeled, 205⅛ tbsp peanuts, unsalted & roasted and 68⅜ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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