Prep: 15m
Cook: 3h
Serves: - 873 +
Ingredients
327⅜ tbsp massaman curry paste 654¾ cm piece of ginger, minced 654¾ cloves garlic, minced 109⅛ tbsp galangal paste 218¼ 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:
174⅗ kg beef, e.g. chuck 109⅛ tsp cinammon, ground 54 9/16 tsp cumin, ground 54 9/16 tsp coriander, ground 654¾ tbsp paste 109⅛ litre coconut milk 109⅛ large onion, wedged 54 9/16 kg small potatoes, peeled 218¼ tbsp fish sauce 163 11/16 tbsp palm sugar 218¼ tbsp tamarind paste 109⅛ tbsp peanut butter 327⅜ tbsp peanuts, unsalted & roasted
Cut 174⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 654¾ tbsp paste Fry for 3-4 minutes then add 109⅛ tsp cinammon, ground, 54 9/16 tsp cumin, ground, 54 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 218¼ tbsp fish sauce Add 218¼ tbsp tamarind paste Add 163 11/16 tbsp palm sugar Add 109⅛ tbsp peanut butter Simmer for 1.5-2 hours Add 54 9/16 kg small potatoes, peeled, 327⅜ tbsp peanuts, unsalted & roasted and 109⅛ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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