Prep: 15m
Cook: 3h
Serves: - 729 +
Ingredients
273⅜ tbsp massaman curry paste 546¾ cm piece of ginger, minced 546¾ cloves garlic, minced 91⅛ tbsp galangal paste 182¼ 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:
145⅘ kg beef, e.g. chuck 91⅛ tsp cinammon, ground 45 9/16 tsp cumin, ground 45 9/16 tsp coriander, ground 546¾ tbsp paste 91⅛ litre coconut milk 91⅛ large onion, wedged 45 9/16 kg small potatoes, peeled 182¼ tbsp fish sauce 136 11/16 tbsp palm sugar 182¼ tbsp tamarind paste 91⅛ tbsp peanut butter 273⅜ tbsp peanuts, unsalted & roasted
Cut 145⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 546¾ tbsp paste Fry for 3-4 minutes then add 91⅛ tsp cinammon, ground, 45 9/16 tsp cumin, ground, 45 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 182¼ tbsp fish sauce Add 182¼ tbsp tamarind paste Add 136 11/16 tbsp palm sugar Add 91⅛ tbsp peanut butter Simmer for 1.5-2 hours Add 45 9/16 kg small potatoes, peeled, 273⅜ tbsp peanuts, unsalted & roasted and 91⅛ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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