Prep: 15m
Cook: 3h
Serves: - 857 +
Ingredients
321⅜ tbsp massaman curry paste 642¾ cm piece of ginger, minced 642¾ cloves garlic, minced 107⅛ tbsp galangal paste 214¼ 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:
171⅖ kg beef, e.g. chuck 107⅛ tsp cinammon, ground 53 9/16 tsp cumin, ground 53 9/16 tsp coriander, ground 642¾ tbsp paste 107⅛ litre coconut milk 107⅛ large onion, wedged 53 9/16 kg small potatoes, peeled 214¼ tbsp fish sauce 160 11/16 tbsp palm sugar 214¼ tbsp tamarind paste 107⅛ tbsp peanut butter 321⅜ tbsp peanuts, unsalted & roasted
Cut 171⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 642¾ tbsp paste Fry for 3-4 minutes then add 107⅛ tsp cinammon, ground, 53 9/16 tsp cumin, ground, 53 9/16 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 214¼ tbsp fish sauce Add 214¼ tbsp tamarind paste Add 160 11/16 tbsp palm sugar Add 107⅛ tbsp peanut butter Simmer for 1.5-2 hours Add 53 9/16 kg small potatoes, peeled, 321⅜ tbsp peanuts, unsalted & roasted and 107⅛ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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