Prep: 15m
Cook: 3h
Serves: - 551 +
Ingredients
206⅝ tbsp massaman curry paste 413¼ cm piece of ginger, minced 413¼ cloves garlic, minced 68⅞ tbsp galangal paste 137¾ 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:
110⅕ kg beef, e.g. chuck 68⅞ tsp cinammon, ground 34 7/16 tsp cumin, ground 34 7/16 tsp coriander, ground 413¼ tbsp paste 68⅞ litre coconut milk 68⅞ large onion, wedged 34 7/16 kg small potatoes, peeled 137¾ tbsp fish sauce 103 5/16 tbsp palm sugar 137¾ tbsp tamarind paste 68⅞ tbsp peanut butter 206⅝ tbsp peanuts, unsalted & roasted
Cut 110⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 413¼ tbsp paste Fry for 3-4 minutes then add 68⅞ tsp cinammon, ground, 34 7/16 tsp cumin, ground, 34 7/16 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 137¾ tbsp fish sauce Add 137¾ tbsp tamarind paste Add 103 5/16 tbsp palm sugar Add 68⅞ tbsp peanut butter Simmer for 1.5-2 hours Add 34 7/16 kg small potatoes, peeled, 206⅝ tbsp peanuts, unsalted & roasted and 68⅞ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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