Prep: 15m
Cook: 3h
Serves: - 827 +
Ingredients
310⅛ tbsp massaman curry paste 620¼ cm piece of ginger, minced 620¼ cloves garlic, minced 103⅜ tbsp galangal paste 206¾ 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:
165⅖ kg beef, e.g. chuck 103⅜ tsp cinammon, ground 51 11/16 tsp cumin, ground 51 11/16 tsp coriander, ground 620¼ tbsp paste 103⅜ litre coconut milk 103⅜ large onion, wedged 51 11/16 kg small potatoes, peeled 206¾ tbsp fish sauce 155 1/16 tbsp palm sugar 206¾ tbsp tamarind paste 103⅜ tbsp peanut butter 310⅛ tbsp peanuts, unsalted & roasted
Cut 165⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 620¼ tbsp paste Fry for 3-4 minutes then add 103⅜ tsp cinammon, ground, 51 11/16 tsp cumin, ground, 51 11/16 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 206¾ tbsp fish sauce Add 206¾ tbsp tamarind paste Add 155 1/16 tbsp palm sugar Add 103⅜ tbsp peanut butter Simmer for 1.5-2 hours Add 51 11/16 kg small potatoes, peeled, 310⅛ tbsp peanuts, unsalted & roasted and 103⅜ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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