Prep: 15m
Cook: 3h
Serves: - 731 +
Ingredients
274⅛ tbsp massaman curry paste 548¼ cm piece of ginger, minced 548¼ cloves garlic, minced 91⅜ tbsp galangal paste 182¾ 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:
146⅕ kg beef, e.g. chuck 91⅜ tsp cinammon, ground 45 11/16 tsp cumin, ground 45 11/16 tsp coriander, ground 548¼ tbsp paste 91⅜ litre coconut milk 91⅜ large onion, wedged 45 11/16 kg small potatoes, peeled 182¾ tbsp fish sauce 137 1/16 tbsp palm sugar 182¾ tbsp tamarind paste 91⅜ tbsp peanut butter 274⅛ tbsp peanuts, unsalted & roasted
Cut 146⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 548¼ tbsp paste Fry for 3-4 minutes then add 91⅜ tsp cinammon, ground, 45 11/16 tsp cumin, ground, 45 11/16 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 182¾ tbsp fish sauce Add 182¾ tbsp tamarind paste Add 137 1/16 tbsp palm sugar Add 91⅜ tbsp peanut butter Simmer for 1.5-2 hours Add 45 11/16 kg small potatoes, peeled, 274⅛ tbsp peanuts, unsalted & roasted and 91⅜ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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