Prep: 15m
Cook: 3h
Serves: - 651 +
Ingredients
244⅛ tbsp massaman curry paste 488¼ cm piece of ginger, minced 488¼ cloves garlic, minced 81⅜ tbsp galangal paste 162¾ 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:
130⅕ kg beef, e.g. chuck 81⅜ tsp cinammon, ground 40 11/16 tsp cumin, ground 40 11/16 tsp coriander, ground 488¼ tbsp paste 81⅜ litre coconut milk 81⅜ large onion, wedged 40 11/16 kg small potatoes, peeled 162¾ tbsp fish sauce 122 1/16 tbsp palm sugar 162¾ tbsp tamarind paste 81⅜ tbsp peanut butter 244⅛ tbsp peanuts, unsalted & roasted
Cut 130⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 488¼ tbsp paste Fry for 3-4 minutes then add 81⅜ tsp cinammon, ground, 40 11/16 tsp cumin, ground, 40 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 162¾ tbsp fish sauce Add 162¾ tbsp tamarind paste Add 122 1/16 tbsp palm sugar Add 81⅜ tbsp peanut butter Simmer for 1.5-2 hours Add 40 11/16 kg small potatoes, peeled, 244⅛ tbsp peanuts, unsalted & roasted and 81⅜ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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