Prep: 15m
Cook: 3h
Serves: - 801 +
Ingredients
300⅜ tbsp massaman curry paste 600¾ cm piece of ginger, minced 600¾ cloves garlic, minced 100⅛ tbsp galangal paste 200¼ 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:
160⅕ kg beef, e.g. chuck 100⅛ tsp cinammon, ground 50 1/16 tsp cumin, ground 50 1/16 tsp coriander, ground 600¾ tbsp paste 100⅛ litre coconut milk 100⅛ large onion, wedged 50 1/16 kg small potatoes, peeled 200¼ tbsp fish sauce 150 3/16 tbsp palm sugar 200¼ tbsp tamarind paste 100⅛ tbsp peanut butter 300⅜ tbsp peanuts, unsalted & roasted
Cut 160⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 600¾ tbsp paste Fry for 3-4 minutes then add 100⅛ tsp cinammon, ground, 50 1/16 tsp cumin, ground, 50 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 200¼ tbsp fish sauce Add 200¼ tbsp tamarind paste Add 150 3/16 tbsp palm sugar Add 100⅛ tbsp peanut butter Simmer for 1.5-2 hours Add 50 1/16 kg small potatoes, peeled, 300⅜ tbsp peanuts, unsalted & roasted and 100⅛ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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