Prep: 15m
Cook: 3h
Serves: - 851 +
Ingredients
319⅛ tbsp massaman curry paste 638¼ cm piece of ginger, minced 638¼ cloves garlic, minced 106⅜ tbsp galangal paste 212¾ 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:
170⅕ kg beef, e.g. chuck 106⅜ tsp cinammon, ground 53 3/16 tsp cumin, ground 53 3/16 tsp coriander, ground 638¼ tbsp paste 106⅜ litre coconut milk 106⅜ large onion, wedged 53 3/16 kg small potatoes, peeled 212¾ tbsp fish sauce 159 9/16 tbsp palm sugar 212¾ tbsp tamarind paste 106⅜ tbsp peanut butter 319⅛ tbsp peanuts, unsalted & roasted
Cut 170⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 638¼ tbsp paste Fry for 3-4 minutes then add 106⅜ tsp cinammon, ground, 53 3/16 tsp cumin, ground, 53 3/16 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 212¾ tbsp fish sauce Add 212¾ tbsp tamarind paste Add 159 9/16 tbsp palm sugar Add 106⅜ tbsp peanut butter Simmer for 1.5-2 hours Add 53 3/16 kg small potatoes, peeled, 319⅛ tbsp peanuts, unsalted & roasted and 106⅜ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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