Prep: 15m
Cook: 3h
Serves: - 843 +
Ingredients
316⅛ tbsp massaman curry paste 632¼ cm piece of ginger, minced 632¼ cloves garlic, minced 105⅜ tbsp galangal paste 210¾ 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:
168⅗ kg beef, e.g. chuck 105⅜ tsp cinammon, ground 52 11/16 tsp cumin, ground 52 11/16 tsp coriander, ground 632¼ tbsp paste 105⅜ litre coconut milk 105⅜ large onion, wedged 52 11/16 kg small potatoes, peeled 210¾ tbsp fish sauce 158 1/16 tbsp palm sugar 210¾ tbsp tamarind paste 105⅜ tbsp peanut butter 316⅛ tbsp peanuts, unsalted & roasted
Cut 168⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 632¼ tbsp paste Fry for 3-4 minutes then add 105⅜ tsp cinammon, ground, 52 11/16 tsp cumin, ground, 52 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 210¾ tbsp fish sauce Add 210¾ tbsp tamarind paste Add 158 1/16 tbsp palm sugar Add 105⅜ tbsp peanut butter Simmer for 1.5-2 hours Add 52 11/16 kg small potatoes, peeled, 316⅛ tbsp peanuts, unsalted & roasted and 105⅜ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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