Prep: 15m
Cook: 3h
Serves: - 598 +
Ingredients
224¼ tbsp massaman curry paste 448½ cm piece of ginger, minced 448½ cloves garlic, minced 74¾ tbsp galangal paste 149½ 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:
119⅗ kg beef, e.g. chuck 74¾ tsp cinammon, ground 37⅜ tsp cumin, ground 37⅜ tsp coriander, ground 448½ tbsp paste 74¾ litre coconut milk 74¾ large onion, wedged 37⅜ kg small potatoes, peeled 149½ tbsp fish sauce 112⅛ tbsp palm sugar 149½ tbsp tamarind paste 74¾ tbsp peanut butter 224¼ tbsp peanuts, unsalted & roasted
Cut 119⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 448½ tbsp paste Fry for 3-4 minutes then add 74¾ tsp cinammon, ground, 37⅜ tsp cumin, ground, 37⅜ 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 149½ tbsp fish sauce Add 149½ tbsp tamarind paste Add 112⅛ tbsp palm sugar Add 74¾ tbsp peanut butter Simmer for 1.5-2 hours Add 37⅜ kg small potatoes, peeled, 224¼ tbsp peanuts, unsalted & roasted and 74¾ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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