Prep: 15m
Cook: 3h
Serves: - 881 +
Ingredients
330⅜ tbsp massaman curry paste 660¾ cm piece of ginger, minced 660¾ cloves garlic, minced 110⅛ tbsp galangal paste 220¼ 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:
176⅕ kg beef, e.g. chuck 110⅛ tsp cinammon, ground 55 1/16 tsp cumin, ground 55 1/16 tsp coriander, ground 660¾ tbsp paste 110⅛ litre coconut milk 110⅛ large onion, wedged 55 1/16 kg small potatoes, peeled 220¼ tbsp fish sauce 165 3/16 tbsp palm sugar 220¼ tbsp tamarind paste 110⅛ tbsp peanut butter 330⅜ tbsp peanuts, unsalted & roasted
Cut 176⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 660¾ tbsp paste Fry for 3-4 minutes then add 110⅛ tsp cinammon, ground, 55 1/16 tsp cumin, ground, 55 1/16 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 220¼ tbsp fish sauce Add 220¼ tbsp tamarind paste Add 165 3/16 tbsp palm sugar Add 110⅛ tbsp peanut butter Simmer for 1.5-2 hours Add 55 1/16 kg small potatoes, peeled, 330⅜ tbsp peanuts, unsalted & roasted and 110⅛ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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