Prep: 15m
Cook: 3h
Serves: - 673 +
Ingredients
252⅜ tbsp massaman curry paste 504¾ cm piece of ginger, minced 504¾ cloves garlic, minced 84⅛ tbsp galangal paste 168¼ 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:
134⅗ kg beef, e.g. chuck 84⅛ tsp cinammon, ground 42 1/16 tsp cumin, ground 42 1/16 tsp coriander, ground 504¾ tbsp paste 84⅛ litre coconut milk 84⅛ large onion, wedged 42 1/16 kg small potatoes, peeled 168¼ tbsp fish sauce 126 3/16 tbsp palm sugar 168¼ tbsp tamarind paste 84⅛ tbsp peanut butter 252⅜ tbsp peanuts, unsalted & roasted
Cut 134⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 504¾ tbsp paste Fry for 3-4 minutes then add 84⅛ tsp cinammon, ground, 42 1/16 tsp cumin, ground, 42 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 168¼ tbsp fish sauce Add 168¼ tbsp tamarind paste Add 126 3/16 tbsp palm sugar Add 84⅛ tbsp peanut butter Simmer for 1.5-2 hours Add 42 1/16 kg small potatoes, peeled, 252⅜ tbsp peanuts, unsalted & roasted and 84⅛ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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