Prep: 15m
Cook: 3h
Serves: - 571 +
Ingredients
214⅛ tbsp massaman curry paste 428¼ cm piece of ginger, minced 428¼ cloves garlic, minced 71⅜ tbsp galangal paste 142¾ 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:
114⅕ kg beef, e.g. chuck 71⅜ tsp cinammon, ground 35 11/16 tsp cumin, ground 35 11/16 tsp coriander, ground 428¼ tbsp paste 71⅜ litre coconut milk 71⅜ large onion, wedged 35 11/16 kg small potatoes, peeled 142¾ tbsp fish sauce 107 1/16 tbsp palm sugar 142¾ tbsp tamarind paste 71⅜ tbsp peanut butter 214⅛ tbsp peanuts, unsalted & roasted
Cut 114⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 428¼ tbsp paste Fry for 3-4 minutes then add 71⅜ tsp cinammon, ground, 35 11/16 tsp cumin, ground, 35 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 142¾ tbsp fish sauce Add 142¾ tbsp tamarind paste Add 107 1/16 tbsp palm sugar Add 71⅜ tbsp peanut butter Simmer for 1.5-2 hours Add 35 11/16 kg small potatoes, peeled, 214⅛ tbsp peanuts, unsalted & roasted and 71⅜ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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