Prep: 15m
Cook: 3h
Serves: - 872 +
Ingredients
327 tbsp massaman curry paste 654 cm piece of ginger, minced 654 cloves garlic, minced 109 tbsp galangal paste 218 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:
174⅖ kg beef, e.g. chuck 109 tsp cinammon, ground 54½ tsp cumin, ground 54½ tsp coriander, ground 654 tbsp paste 109 litre coconut milk 109 large onion, wedged 54½ kg small potatoes, peeled 218 tbsp fish sauce 163½ tbsp palm sugar 218 tbsp tamarind paste 109 tbsp peanut butter 327 tbsp peanuts, unsalted & roasted
Cut 174⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 654 tbsp paste Fry for 3-4 minutes then add 109 tsp cinammon, ground, 54½ tsp cumin, ground, 54½ 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 218 tbsp fish sauce Add 218 tbsp tamarind paste Add 163½ tbsp palm sugar Add 109 tbsp peanut butter Simmer for 1.5-2 hours Add 54½ kg small potatoes, peeled, 327 tbsp peanuts, unsalted & roasted and 109 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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