Prep: 15m
Cook: 3h
Serves: - 891 +
Ingredients
334⅛ tbsp massaman curry paste 668¼ cm piece of ginger, minced 668¼ cloves garlic, minced 111⅜ tbsp galangal paste 222¾ 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:
178⅕ kg beef, e.g. chuck 111⅜ tsp cinammon, ground 55 11/16 tsp cumin, ground 55 11/16 tsp coriander, ground 668¼ tbsp paste 111⅜ litre coconut milk 111⅜ large onion, wedged 55 11/16 kg small potatoes, peeled 222¾ tbsp fish sauce 167 1/16 tbsp palm sugar 222¾ tbsp tamarind paste 111⅜ tbsp peanut butter 334⅛ tbsp peanuts, unsalted & roasted
Cut 178⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 668¼ tbsp paste Fry for 3-4 minutes then add 111⅜ tsp cinammon, ground, 55 11/16 tsp cumin, ground, 55 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 222¾ tbsp fish sauce Add 222¾ tbsp tamarind paste Add 167 1/16 tbsp palm sugar Add 111⅜ tbsp peanut butter Simmer for 1.5-2 hours Add 55 11/16 kg small potatoes, peeled, 334⅛ tbsp peanuts, unsalted & roasted and 111⅜ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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