Prep: 15m
Cook: 3h
Serves: - 641 +
Ingredients
240⅜ tbsp massaman curry paste 480¾ cm piece of ginger, minced 480¾ cloves garlic, minced 80⅛ tbsp galangal paste 160¼ 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:
128⅕ kg beef, e.g. chuck 80⅛ tsp cinammon, ground 40 1/16 tsp cumin, ground 40 1/16 tsp coriander, ground 480¾ tbsp paste 80⅛ litre coconut milk 80⅛ large onion, wedged 40 1/16 kg small potatoes, peeled 160¼ tbsp fish sauce 120 3/16 tbsp palm sugar 160¼ tbsp tamarind paste 80⅛ tbsp peanut butter 240⅜ tbsp peanuts, unsalted & roasted
Cut 128⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 480¾ tbsp paste Fry for 3-4 minutes then add 80⅛ tsp cinammon, ground, 40 1/16 tsp cumin, ground, 40 1/16 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 160¼ tbsp fish sauce Add 160¼ tbsp tamarind paste Add 120 3/16 tbsp palm sugar Add 80⅛ tbsp peanut butter Simmer for 1.5-2 hours Add 40 1/16 kg small potatoes, peeled, 240⅜ tbsp peanuts, unsalted & roasted and 80⅛ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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