Prep: 15m
Cook: 3h
Serves: - 739 +
Ingredients
277⅛ tbsp massaman curry paste 554¼ cm piece of ginger, minced 554¼ cloves garlic, minced 92⅜ tbsp galangal paste 184¾ 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:
147⅘ kg beef, e.g. chuck 92⅜ tsp cinammon, ground 46 3/16 tsp cumin, ground 46 3/16 tsp coriander, ground 554¼ tbsp paste 92⅜ litre coconut milk 92⅜ large onion, wedged 46 3/16 kg small potatoes, peeled 184¾ tbsp fish sauce 138 9/16 tbsp palm sugar 184¾ tbsp tamarind paste 92⅜ tbsp peanut butter 277⅛ tbsp peanuts, unsalted & roasted
Cut 147⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 554¼ tbsp paste Fry for 3-4 minutes then add 92⅜ tsp cinammon, ground, 46 3/16 tsp cumin, ground, 46 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 184¾ tbsp fish sauce Add 184¾ tbsp tamarind paste Add 138 9/16 tbsp palm sugar Add 92⅜ tbsp peanut butter Simmer for 1.5-2 hours Add 46 3/16 kg small potatoes, peeled, 277⅛ tbsp peanuts, unsalted & roasted and 92⅜ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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