Prep: 15m
Cook: 3h
Serves: - 899 +
Ingredients
337⅛ tbsp massaman curry paste 674¼ cm piece of ginger, minced 674¼ cloves garlic, minced 112⅜ tbsp galangal paste 224¾ 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:
179⅘ kg beef, e.g. chuck 112⅜ tsp cinammon, ground 56 3/16 tsp cumin, ground 56 3/16 tsp coriander, ground 674¼ tbsp paste 112⅜ litre coconut milk 112⅜ large onion, wedged 56 3/16 kg small potatoes, peeled 224¾ tbsp fish sauce 168 9/16 tbsp palm sugar 224¾ tbsp tamarind paste 112⅜ tbsp peanut butter 337⅛ tbsp peanuts, unsalted & roasted
Cut 179⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 674¼ tbsp paste Fry for 3-4 minutes then add 112⅜ tsp cinammon, ground, 56 3/16 tsp cumin, ground, 56 3/16 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 224¾ tbsp fish sauce Add 224¾ tbsp tamarind paste Add 168 9/16 tbsp palm sugar Add 112⅜ tbsp peanut butter Simmer for 1.5-2 hours Add 56 3/16 kg small potatoes, peeled, 337⅛ tbsp peanuts, unsalted & roasted and 112⅜ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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