Prep: 15m
Cook: 3h
Serves: - 699 +
Ingredients
262⅛ tbsp massaman curry paste 524¼ cm piece of ginger, minced 524¼ cloves garlic, minced 87⅜ tbsp galangal paste 174¾ 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:
139⅘ kg beef, e.g. chuck 87⅜ tsp cinammon, ground 43 11/16 tsp cumin, ground 43 11/16 tsp coriander, ground 524¼ tbsp paste 87⅜ litre coconut milk 87⅜ large onion, wedged 43 11/16 kg small potatoes, peeled 174¾ tbsp fish sauce 131 1/16 tbsp palm sugar 174¾ tbsp tamarind paste 87⅜ tbsp peanut butter 262⅛ tbsp peanuts, unsalted & roasted
Cut 139⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 524¼ tbsp paste Fry for 3-4 minutes then add 87⅜ tsp cinammon, ground, 43 11/16 tsp cumin, ground, 43 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 174¾ tbsp fish sauce Add 174¾ tbsp tamarind paste Add 131 1/16 tbsp palm sugar Add 87⅜ tbsp peanut butter Simmer for 1.5-2 hours Add 43 11/16 kg small potatoes, peeled, 262⅛ tbsp peanuts, unsalted & roasted and 87⅜ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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