Prep: 15m
Cook: 3h
Serves: - 569 +
Ingredients
213⅜ tbsp massaman curry paste 426¾ cm piece of ginger, minced 426¾ cloves garlic, minced 71⅛ tbsp galangal paste 142¼ 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:
113⅘ kg beef, e.g. chuck 71⅛ tsp cinammon, ground 35 9/16 tsp cumin, ground 35 9/16 tsp coriander, ground 426¾ tbsp paste 71⅛ litre coconut milk 71⅛ large onion, wedged 35 9/16 kg small potatoes, peeled 142¼ tbsp fish sauce 106 11/16 tbsp palm sugar 142¼ tbsp tamarind paste 71⅛ tbsp peanut butter 213⅜ tbsp peanuts, unsalted & roasted
Cut 113⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 426¾ tbsp paste Fry for 3-4 minutes then add 71⅛ tsp cinammon, ground, 35 9/16 tsp cumin, ground, 35 9/16 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 142¼ tbsp fish sauce Add 142¼ tbsp tamarind paste Add 106 11/16 tbsp palm sugar Add 71⅛ tbsp peanut butter Simmer for 1.5-2 hours Add 35 9/16 kg small potatoes, peeled, 213⅜ tbsp peanuts, unsalted & roasted and 71⅛ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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