Prep: 15m
Cook: 3h
Serves: - 689 +
Ingredients
258⅜ tbsp massaman curry paste 516¾ cm piece of ginger, minced 516¾ cloves garlic, minced 86⅛ tbsp galangal paste 172¼ 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:
137⅘ kg beef, e.g. chuck 86⅛ tsp cinammon, ground 43 1/16 tsp cumin, ground 43 1/16 tsp coriander, ground 516¾ tbsp paste 86⅛ litre coconut milk 86⅛ large onion, wedged 43 1/16 kg small potatoes, peeled 172¼ tbsp fish sauce 129 3/16 tbsp palm sugar 172¼ tbsp tamarind paste 86⅛ tbsp peanut butter 258⅜ tbsp peanuts, unsalted & roasted
Cut 137⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 516¾ tbsp paste Fry for 3-4 minutes then add 86⅛ tsp cinammon, ground, 43 1/16 tsp cumin, ground, 43 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 172¼ tbsp fish sauce Add 172¼ tbsp tamarind paste Add 129 3/16 tbsp palm sugar Add 86⅛ tbsp peanut butter Simmer for 1.5-2 hours Add 43 1/16 kg small potatoes, peeled, 258⅜ tbsp peanuts, unsalted & roasted and 86⅛ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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