Prep: 15m
Cook: 3h
Serves: - 743 +
Ingredients
278⅝ tbsp massaman curry paste 557¼ cm piece of ginger, minced 557¼ cloves garlic, minced 92⅞ tbsp galangal paste 185¾ 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:
148⅗ kg beef, e.g. chuck 92⅞ tsp cinammon, ground 46 7/16 tsp cumin, ground 46 7/16 tsp coriander, ground 557¼ tbsp paste 92⅞ litre coconut milk 92⅞ large onion, wedged 46 7/16 kg small potatoes, peeled 185¾ tbsp fish sauce 139 5/16 tbsp palm sugar 185¾ tbsp tamarind paste 92⅞ tbsp peanut butter 278⅝ tbsp peanuts, unsalted & roasted
Cut 148⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 557¼ tbsp paste Fry for 3-4 minutes then add 92⅞ tsp cinammon, ground, 46 7/16 tsp cumin, ground, 46 7/16 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 185¾ tbsp fish sauce Add 185¾ tbsp tamarind paste Add 139 5/16 tbsp palm sugar Add 92⅞ tbsp peanut butter Simmer for 1.5-2 hours Add 46 7/16 kg small potatoes, peeled, 278⅝ tbsp peanuts, unsalted & roasted and 92⅞ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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