Prep: 15m
Cook: 3h
Serves: - 808 +
Ingredients
303 tbsp massaman curry paste 606 cm piece of ginger, minced 606 cloves garlic, minced 101 tbsp galangal paste 202 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:
161⅗ kg beef, e.g. chuck 101 tsp cinammon, ground 50½ tsp cumin, ground 50½ tsp coriander, ground 606 tbsp paste 101 litre coconut milk 101 large onion, wedged 50½ kg small potatoes, peeled 202 tbsp fish sauce 151½ tbsp palm sugar 202 tbsp tamarind paste 101 tbsp peanut butter 303 tbsp peanuts, unsalted & roasted
Cut 161⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 606 tbsp paste Fry for 3-4 minutes then add 101 tsp cinammon, ground, 50½ tsp cumin, ground, 50½ 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 202 tbsp fish sauce Add 202 tbsp tamarind paste Add 151½ tbsp palm sugar Add 101 tbsp peanut butter Simmer for 1.5-2 hours Add 50½ kg small potatoes, peeled, 303 tbsp peanuts, unsalted & roasted and 101 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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