Prep: 15m
Cook: 3h
Serves: - 824 +
Ingredients
309 tbsp massaman curry paste 618 cm piece of ginger, minced 618 cloves garlic, minced 103 tbsp galangal paste 206 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:
164⅘ kg beef, e.g. chuck 103 tsp cinammon, ground 51½ tsp cumin, ground 51½ tsp coriander, ground 618 tbsp paste 103 litre coconut milk 103 large onion, wedged 51½ kg small potatoes, peeled 206 tbsp fish sauce 154½ tbsp palm sugar 206 tbsp tamarind paste 103 tbsp peanut butter 309 tbsp peanuts, unsalted & roasted
Cut 164⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 618 tbsp paste Fry for 3-4 minutes then add 103 tsp cinammon, ground, 51½ tsp cumin, ground, 51½ 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 206 tbsp fish sauce Add 206 tbsp tamarind paste Add 154½ tbsp palm sugar Add 103 tbsp peanut butter Simmer for 1.5-2 hours Add 51½ kg small potatoes, peeled, 309 tbsp peanuts, unsalted & roasted and 103 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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