Prep: 15m
Cook: 3h
Serves: - 555 +
Ingredients
208⅛ tbsp massaman curry paste 416¼ cm piece of ginger, minced 416¼ cloves garlic, minced 69⅜ tbsp galangal paste 138¾ 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:
111 kg beef, e.g. chuck 69⅜ tsp cinammon, ground 34 11/16 tsp cumin, ground 34 11/16 tsp coriander, ground 416¼ tbsp paste 69⅜ litre coconut milk 69⅜ large onion, wedged 34 11/16 kg small potatoes, peeled 138¾ tbsp fish sauce 104 1/16 tbsp palm sugar 138¾ tbsp tamarind paste 69⅜ tbsp peanut butter 208⅛ tbsp peanuts, unsalted & roasted
Cut 111 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 416¼ tbsp paste Fry for 3-4 minutes then add 69⅜ tsp cinammon, ground, 34 11/16 tsp cumin, ground, 34 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 138¾ tbsp fish sauce Add 138¾ tbsp tamarind paste Add 104 1/16 tbsp palm sugar Add 69⅜ tbsp peanut butter Simmer for 1.5-2 hours Add 34 11/16 kg small potatoes, peeled, 208⅛ tbsp peanuts, unsalted & roasted and 69⅜ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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