Prep: 15m
Cook: 3h
Serves: - 875 +
Ingredients
328⅛ tbsp massaman curry paste 656¼ cm piece of ginger, minced 656¼ cloves garlic, minced 109⅜ tbsp galangal paste 218¾ 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:
175 kg beef, e.g. chuck 109⅜ tsp cinammon, ground 54 11/16 tsp cumin, ground 54 11/16 tsp coriander, ground 656¼ tbsp paste 109⅜ litre coconut milk 109⅜ large onion, wedged 54 11/16 kg small potatoes, peeled 218¾ tbsp fish sauce 164 1/16 tbsp palm sugar 218¾ tbsp tamarind paste 109⅜ tbsp peanut butter 328⅛ tbsp peanuts, unsalted & roasted
Cut 175 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 656¼ tbsp paste Fry for 3-4 minutes then add 109⅜ tsp cinammon, ground, 54 11/16 tsp cumin, ground, 54 11/16 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 218¾ tbsp fish sauce Add 218¾ tbsp tamarind paste Add 164 1/16 tbsp palm sugar Add 109⅜ tbsp peanut butter Simmer for 1.5-2 hours Add 54 11/16 kg small potatoes, peeled, 328⅛ tbsp peanuts, unsalted & roasted and 109⅜ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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