Prep: 15m
Cook: 3h
Serves: - 707 +
Ingredients
265⅛ tbsp massaman curry paste 530¼ cm piece of ginger, minced 530¼ cloves garlic, minced 88⅜ tbsp galangal paste 176¾ 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:
141⅖ kg beef, e.g. chuck 88⅜ tsp cinammon, ground 44 3/16 tsp cumin, ground 44 3/16 tsp coriander, ground 530¼ tbsp paste 88⅜ litre coconut milk 88⅜ large onion, wedged 44 3/16 kg small potatoes, peeled 176¾ tbsp fish sauce 132 9/16 tbsp palm sugar 176¾ tbsp tamarind paste 88⅜ tbsp peanut butter 265⅛ tbsp peanuts, unsalted & roasted
Cut 141⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 530¼ tbsp paste Fry for 3-4 minutes then add 88⅜ tsp cinammon, ground, 44 3/16 tsp cumin, ground, 44 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 176¾ tbsp fish sauce Add 176¾ tbsp tamarind paste Add 132 9/16 tbsp palm sugar Add 88⅜ tbsp peanut butter Simmer for 1.5-2 hours Add 44 3/16 kg small potatoes, peeled, 265⅛ tbsp peanuts, unsalted & roasted and 88⅜ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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