Prep: 15m
Cook: 3h
Serves: - 803 +
Ingredients
301⅛ tbsp massaman curry paste 602¼ cm piece of ginger, minced 602¼ cloves garlic, minced 100⅜ tbsp galangal paste 200¾ 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:
160⅗ kg beef, e.g. chuck 100⅜ tsp cinammon, ground 50 3/16 tsp cumin, ground 50 3/16 tsp coriander, ground 602¼ tbsp paste 100⅜ litre coconut milk 100⅜ large onion, wedged 50 3/16 kg small potatoes, peeled 200¾ tbsp fish sauce 150 9/16 tbsp palm sugar 200¾ tbsp tamarind paste 100⅜ tbsp peanut butter 301⅛ tbsp peanuts, unsalted & roasted
Cut 160⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 602¼ tbsp paste Fry for 3-4 minutes then add 100⅜ tsp cinammon, ground, 50 3/16 tsp cumin, ground, 50 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 200¾ tbsp fish sauce Add 200¾ tbsp tamarind paste Add 150 9/16 tbsp palm sugar Add 100⅜ tbsp peanut butter Simmer for 1.5-2 hours Add 50 3/16 kg small potatoes, peeled, 301⅛ tbsp peanuts, unsalted & roasted and 100⅜ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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