Prep: 15m
Cook: 3h
Serves: - 904 +
Ingredients
339 tbsp massaman curry paste 678 cm piece of ginger, minced 678 cloves garlic, minced 113 tbsp galangal paste 226 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:
180⅘ kg beef, e.g. chuck 113 tsp cinammon, ground 56½ tsp cumin, ground 56½ tsp coriander, ground 678 tbsp paste 113 litre coconut milk 113 large onion, wedged 56½ kg small potatoes, peeled 226 tbsp fish sauce 169½ tbsp palm sugar 226 tbsp tamarind paste 113 tbsp peanut butter 339 tbsp peanuts, unsalted & roasted
Cut 180⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 678 tbsp paste Fry for 3-4 minutes then add 113 tsp cinammon, ground, 56½ tsp cumin, ground, 56½ 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 226 tbsp fish sauce Add 226 tbsp tamarind paste Add 169½ tbsp palm sugar Add 113 tbsp peanut butter Simmer for 1.5-2 hours Add 56½ kg small potatoes, peeled, 339 tbsp peanuts, unsalted & roasted and 113 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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