Prep: 15m
Cook: 3h
Serves: - 563 +
Ingredients
211⅛ tbsp massaman curry paste 422¼ cm piece of ginger, minced 422¼ cloves garlic, minced 70⅜ tbsp galangal paste 140¾ 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:
112⅗ kg beef, e.g. chuck 70⅜ tsp cinammon, ground 35 3/16 tsp cumin, ground 35 3/16 tsp coriander, ground 422¼ tbsp paste 70⅜ litre coconut milk 70⅜ large onion, wedged 35 3/16 kg small potatoes, peeled 140¾ tbsp fish sauce 105 9/16 tbsp palm sugar 140¾ tbsp tamarind paste 70⅜ tbsp peanut butter 211⅛ tbsp peanuts, unsalted & roasted
Cut 112⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 422¼ tbsp paste Fry for 3-4 minutes then add 70⅜ tsp cinammon, ground, 35 3/16 tsp cumin, ground, 35 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 140¾ tbsp fish sauce Add 140¾ tbsp tamarind paste Add 105 9/16 tbsp palm sugar Add 70⅜ tbsp peanut butter Simmer for 1.5-2 hours Add 35 3/16 kg small potatoes, peeled, 211⅛ tbsp peanuts, unsalted & roasted and 70⅜ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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