Prep: 15m
Cook: 3h
Serves: - 619 +
Ingredients
232⅛ tbsp massaman curry paste 464¼ cm piece of ginger, minced 464¼ cloves garlic, minced 77⅜ tbsp galangal paste 154¾ 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:
123⅘ kg beef, e.g. chuck 77⅜ tsp cinammon, ground 38 11/16 tsp cumin, ground 38 11/16 tsp coriander, ground 464¼ tbsp paste 77⅜ litre coconut milk 77⅜ large onion, wedged 38 11/16 kg small potatoes, peeled 154¾ tbsp fish sauce 116 1/16 tbsp palm sugar 154¾ tbsp tamarind paste 77⅜ tbsp peanut butter 232⅛ tbsp peanuts, unsalted & roasted
Cut 123⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 464¼ tbsp paste Fry for 3-4 minutes then add 77⅜ tsp cinammon, ground, 38 11/16 tsp cumin, ground, 38 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 154¾ tbsp fish sauce Add 154¾ tbsp tamarind paste Add 116 1/16 tbsp palm sugar Add 77⅜ tbsp peanut butter Simmer for 1.5-2 hours Add 38 11/16 kg small potatoes, peeled, 232⅛ tbsp peanuts, unsalted & roasted and 77⅜ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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