Prep: 15m
Cook: 3h
Serves: - 763 +
Ingredients
286⅛ tbsp massaman curry paste 572¼ cm piece of ginger, minced 572¼ cloves garlic, minced 95⅜ tbsp galangal paste 190¾ 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:
152⅗ kg beef, e.g. chuck 95⅜ tsp cinammon, ground 47 11/16 tsp cumin, ground 47 11/16 tsp coriander, ground 572¼ tbsp paste 95⅜ litre coconut milk 95⅜ large onion, wedged 47 11/16 kg small potatoes, peeled 190¾ tbsp fish sauce 143 1/16 tbsp palm sugar 190¾ tbsp tamarind paste 95⅜ tbsp peanut butter 286⅛ tbsp peanuts, unsalted & roasted
Cut 152⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 572¼ tbsp paste Fry for 3-4 minutes then add 95⅜ tsp cinammon, ground, 47 11/16 tsp cumin, ground, 47 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 190¾ tbsp fish sauce Add 190¾ tbsp tamarind paste Add 143 1/16 tbsp palm sugar Add 95⅜ tbsp peanut butter Simmer for 1.5-2 hours Add 47 11/16 kg small potatoes, peeled, 286⅛ tbsp peanuts, unsalted & roasted and 95⅜ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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