Prep: 15m
Cook: 3h
Serves: - 713 +
Ingredients
267⅜ tbsp massaman curry paste 534¾ cm piece of ginger, minced 534¾ cloves garlic, minced 89⅛ tbsp galangal paste 178¼ 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:
142⅗ kg beef, e.g. chuck 89⅛ tsp cinammon, ground 44 9/16 tsp cumin, ground 44 9/16 tsp coriander, ground 534¾ tbsp paste 89⅛ litre coconut milk 89⅛ large onion, wedged 44 9/16 kg small potatoes, peeled 178¼ tbsp fish sauce 133 11/16 tbsp palm sugar 178¼ tbsp tamarind paste 89⅛ tbsp peanut butter 267⅜ tbsp peanuts, unsalted & roasted
Cut 142⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 534¾ tbsp paste Fry for 3-4 minutes then add 89⅛ tsp cinammon, ground, 44 9/16 tsp cumin, ground, 44 9/16 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 178¼ tbsp fish sauce Add 178¼ tbsp tamarind paste Add 133 11/16 tbsp palm sugar Add 89⅛ tbsp peanut butter Simmer for 1.5-2 hours Add 44 9/16 kg small potatoes, peeled, 267⅜ tbsp peanuts, unsalted & roasted and 89⅛ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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