Prep: 15m
Cook: 3h
Serves: - 643 +
Ingredients
241⅛ tbsp massaman curry paste 482¼ cm piece of ginger, minced 482¼ cloves garlic, minced 80⅜ tbsp galangal paste 160¾ 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:
128⅗ kg beef, e.g. chuck 80⅜ tsp cinammon, ground 40 3/16 tsp cumin, ground 40 3/16 tsp coriander, ground 482¼ tbsp paste 80⅜ litre coconut milk 80⅜ large onion, wedged 40 3/16 kg small potatoes, peeled 160¾ tbsp fish sauce 120 9/16 tbsp palm sugar 160¾ tbsp tamarind paste 80⅜ tbsp peanut butter 241⅛ tbsp peanuts, unsalted & roasted
Cut 128⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 482¼ tbsp paste Fry for 3-4 minutes then add 80⅜ tsp cinammon, ground, 40 3/16 tsp cumin, ground, 40 3/16 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 160¾ tbsp fish sauce Add 160¾ tbsp tamarind paste Add 120 9/16 tbsp palm sugar Add 80⅜ tbsp peanut butter Simmer for 1.5-2 hours Add 40 3/16 kg small potatoes, peeled, 241⅛ tbsp peanuts, unsalted & roasted and 80⅜ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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