Prep: 15m
Cook: 3h
Serves: - 723 +
Ingredients
271⅛ tbsp massaman curry paste 542¼ cm piece of ginger, minced 542¼ cloves garlic, minced 90⅜ tbsp galangal paste 180¾ 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:
144⅗ kg beef, e.g. chuck 90⅜ tsp cinammon, ground 45 3/16 tsp cumin, ground 45 3/16 tsp coriander, ground 542¼ tbsp paste 90⅜ litre coconut milk 90⅜ large onion, wedged 45 3/16 kg small potatoes, peeled 180¾ tbsp fish sauce 135 9/16 tbsp palm sugar 180¾ tbsp tamarind paste 90⅜ tbsp peanut butter 271⅛ tbsp peanuts, unsalted & roasted
Cut 144⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 542¼ tbsp paste Fry for 3-4 minutes then add 90⅜ tsp cinammon, ground, 45 3/16 tsp cumin, ground, 45 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 180¾ tbsp fish sauce Add 180¾ tbsp tamarind paste Add 135 9/16 tbsp palm sugar Add 90⅜ tbsp peanut butter Simmer for 1.5-2 hours Add 45 3/16 kg small potatoes, peeled, 271⅛ tbsp peanuts, unsalted & roasted and 90⅜ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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