Prep: 15m
Cook: 3h
Serves: - 807 +
Ingredients
302⅝ tbsp massaman curry paste 605¼ cm piece of ginger, minced 605¼ cloves garlic, minced 100⅞ tbsp galangal paste 201¾ 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:
161⅖ kg beef, e.g. chuck 100⅞ tsp cinammon, ground 50 7/16 tsp cumin, ground 50 7/16 tsp coriander, ground 605¼ tbsp paste 100⅞ litre coconut milk 100⅞ large onion, wedged 50 7/16 kg small potatoes, peeled 201¾ tbsp fish sauce 151 5/16 tbsp palm sugar 201¾ tbsp tamarind paste 100⅞ tbsp peanut butter 302⅝ tbsp peanuts, unsalted & roasted
Cut 161⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 605¼ tbsp paste Fry for 3-4 minutes then add 100⅞ tsp cinammon, ground, 50 7/16 tsp cumin, ground, 50 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 201¾ tbsp fish sauce Add 201¾ tbsp tamarind paste Add 151 5/16 tbsp palm sugar Add 100⅞ tbsp peanut butter Simmer for 1.5-2 hours Add 50 7/16 kg small potatoes, peeled, 302⅝ tbsp peanuts, unsalted & roasted and 100⅞ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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