Prep: 15m
Cook: 3h
Serves: - 691 +
Ingredients
259⅛ tbsp massaman curry paste 518¼ cm piece of ginger, minced 518¼ cloves garlic, minced 86⅜ tbsp galangal paste 172¾ 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:
138⅕ kg beef, e.g. chuck 86⅜ tsp cinammon, ground 43 3/16 tsp cumin, ground 43 3/16 tsp coriander, ground 518¼ tbsp paste 86⅜ litre coconut milk 86⅜ large onion, wedged 43 3/16 kg small potatoes, peeled 172¾ tbsp fish sauce 129 9/16 tbsp palm sugar 172¾ tbsp tamarind paste 86⅜ tbsp peanut butter 259⅛ tbsp peanuts, unsalted & roasted
Cut 138⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 518¼ tbsp paste Fry for 3-4 minutes then add 86⅜ tsp cinammon, ground, 43 3/16 tsp cumin, ground, 43 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 172¾ tbsp fish sauce Add 172¾ tbsp tamarind paste Add 129 9/16 tbsp palm sugar Add 86⅜ tbsp peanut butter Simmer for 1.5-2 hours Add 43 3/16 kg small potatoes, peeled, 259⅛ tbsp peanuts, unsalted & roasted and 86⅜ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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