Prep: 15m
Cook: 3h
Serves: - 659 +
Ingredients
247⅛ tbsp massaman curry paste 494¼ cm piece of ginger, minced 494¼ cloves garlic, minced 82⅜ tbsp galangal paste 164¾ 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:
131⅘ kg beef, e.g. chuck 82⅜ tsp cinammon, ground 41 3/16 tsp cumin, ground 41 3/16 tsp coriander, ground 494¼ tbsp paste 82⅜ litre coconut milk 82⅜ large onion, wedged 41 3/16 kg small potatoes, peeled 164¾ tbsp fish sauce 123 9/16 tbsp palm sugar 164¾ tbsp tamarind paste 82⅜ tbsp peanut butter 247⅛ tbsp peanuts, unsalted & roasted
Cut 131⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 494¼ tbsp paste Fry for 3-4 minutes then add 82⅜ tsp cinammon, ground, 41 3/16 tsp cumin, ground, 41 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 164¾ tbsp fish sauce Add 164¾ tbsp tamarind paste Add 123 9/16 tbsp palm sugar Add 82⅜ tbsp peanut butter Simmer for 1.5-2 hours Add 41 3/16 kg small potatoes, peeled, 247⅛ tbsp peanuts, unsalted & roasted and 82⅜ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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