Prep: 15m
Cook: 3h
Serves: - 847 +
Ingredients
317⅝ tbsp massaman curry paste 635¼ cm piece of ginger, minced 635¼ cloves garlic, minced 105⅞ tbsp galangal paste 211¾ 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:
169⅖ kg beef, e.g. chuck 105⅞ tsp cinammon, ground 52 15/16 tsp cumin, ground 52 15/16 tsp coriander, ground 635¼ tbsp paste 105⅞ litre coconut milk 105⅞ large onion, wedged 52 15/16 kg small potatoes, peeled 211¾ tbsp fish sauce 158 13/16 tbsp palm sugar 211¾ tbsp tamarind paste 105⅞ tbsp peanut butter 317⅝ tbsp peanuts, unsalted & roasted
Cut 169⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 635¼ tbsp paste Fry for 3-4 minutes then add 105⅞ tsp cinammon, ground, 52 15/16 tsp cumin, ground, 52 15/16 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 211¾ tbsp fish sauce Add 211¾ tbsp tamarind paste Add 158 13/16 tbsp palm sugar Add 105⅞ tbsp peanut butter Simmer for 1.5-2 hours Add 52 15/16 kg small potatoes, peeled, 317⅝ tbsp peanuts, unsalted & roasted and 105⅞ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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