Prep: 15m
Cook: 3h
Serves: - 903 +
Ingredients
338⅝ tbsp massaman curry paste 677¼ cm piece of ginger, minced 677¼ cloves garlic, minced 112⅞ tbsp galangal paste 225¾ 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:
180⅗ kg beef, e.g. chuck 112⅞ tsp cinammon, ground 56 7/16 tsp cumin, ground 56 7/16 tsp coriander, ground 677¼ tbsp paste 112⅞ litre coconut milk 112⅞ large onion, wedged 56 7/16 kg small potatoes, peeled 225¾ tbsp fish sauce 169 5/16 tbsp palm sugar 225¾ tbsp tamarind paste 112⅞ tbsp peanut butter 338⅝ tbsp peanuts, unsalted & roasted
Cut 180⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 677¼ tbsp paste Fry for 3-4 minutes then add 112⅞ tsp cinammon, ground, 56 7/16 tsp cumin, ground, 56 7/16 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 225¾ tbsp fish sauce Add 225¾ tbsp tamarind paste Add 169 5/16 tbsp palm sugar Add 112⅞ tbsp peanut butter Simmer for 1.5-2 hours Add 56 7/16 kg small potatoes, peeled, 338⅝ tbsp peanuts, unsalted & roasted and 112⅞ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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