Prep: 15m
Cook: 3h
Serves: - 747 +
Ingredients
280⅛ tbsp massaman curry paste 560¼ cm piece of ginger, minced 560¼ cloves garlic, minced 93⅜ tbsp galangal paste 186¾ 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:
149⅖ kg beef, e.g. chuck 93⅜ tsp cinammon, ground 46 11/16 tsp cumin, ground 46 11/16 tsp coriander, ground 560¼ tbsp paste 93⅜ litre coconut milk 93⅜ large onion, wedged 46 11/16 kg small potatoes, peeled 186¾ tbsp fish sauce 140 1/16 tbsp palm sugar 186¾ tbsp tamarind paste 93⅜ tbsp peanut butter 280⅛ tbsp peanuts, unsalted & roasted
Cut 149⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 560¼ tbsp paste Fry for 3-4 minutes then add 93⅜ tsp cinammon, ground, 46 11/16 tsp cumin, ground, 46 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 186¾ tbsp fish sauce Add 186¾ tbsp tamarind paste Add 140 1/16 tbsp palm sugar Add 93⅜ tbsp peanut butter Simmer for 1.5-2 hours Add 46 11/16 kg small potatoes, peeled, 280⅛ tbsp peanuts, unsalted & roasted and 93⅜ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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