Prep: 15m
Cook: 3h
Serves: - 737 +
Ingredients
276⅜ tbsp massaman curry paste 552¾ cm piece of ginger, minced 552¾ cloves garlic, minced 92⅛ tbsp galangal paste 184¼ 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:
147⅖ kg beef, e.g. chuck 92⅛ tsp cinammon, ground 46 1/16 tsp cumin, ground 46 1/16 tsp coriander, ground 552¾ tbsp paste 92⅛ litre coconut milk 92⅛ large onion, wedged 46 1/16 kg small potatoes, peeled 184¼ tbsp fish sauce 138 3/16 tbsp palm sugar 184¼ tbsp tamarind paste 92⅛ tbsp peanut butter 276⅜ tbsp peanuts, unsalted & roasted
Cut 147⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 552¾ tbsp paste Fry for 3-4 minutes then add 92⅛ tsp cinammon, ground, 46 1/16 tsp cumin, ground, 46 1/16 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 184¼ tbsp fish sauce Add 184¼ tbsp tamarind paste Add 138 3/16 tbsp palm sugar Add 92⅛ tbsp peanut butter Simmer for 1.5-2 hours Add 46 1/16 kg small potatoes, peeled, 276⅜ tbsp peanuts, unsalted & roasted and 92⅛ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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