Prep: 15m
Cook: 3h
Serves: - 711 +
Ingredients
266⅝ tbsp massaman curry paste 533¼ cm piece of ginger, minced 533¼ cloves garlic, minced 88⅞ tbsp galangal paste 177¾ 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:
142⅕ kg beef, e.g. chuck 88⅞ tsp cinammon, ground 44 7/16 tsp cumin, ground 44 7/16 tsp coriander, ground 533¼ tbsp paste 88⅞ litre coconut milk 88⅞ large onion, wedged 44 7/16 kg small potatoes, peeled 177¾ tbsp fish sauce 133 5/16 tbsp palm sugar 177¾ tbsp tamarind paste 88⅞ tbsp peanut butter 266⅝ tbsp peanuts, unsalted & roasted
Cut 142⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 533¼ tbsp paste Fry for 3-4 minutes then add 88⅞ tsp cinammon, ground, 44 7/16 tsp cumin, ground, 44 7/16 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 177¾ tbsp fish sauce Add 177¾ tbsp tamarind paste Add 133 5/16 tbsp palm sugar Add 88⅞ tbsp peanut butter Simmer for 1.5-2 hours Add 44 7/16 kg small potatoes, peeled, 266⅝ tbsp peanuts, unsalted & roasted and 88⅞ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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