Prep: 15m
Cook: 3h
Serves: - 907 +
Ingredients
340⅛ tbsp massaman curry paste 680¼ cm piece of ginger, minced 680¼ cloves garlic, minced 113⅜ tbsp galangal paste 226¾ 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:
181⅖ kg beef, e.g. chuck 113⅜ tsp cinammon, ground 56 11/16 tsp cumin, ground 56 11/16 tsp coriander, ground 680¼ tbsp paste 113⅜ litre coconut milk 113⅜ large onion, wedged 56 11/16 kg small potatoes, peeled 226¾ tbsp fish sauce 170 1/16 tbsp palm sugar 226¾ tbsp tamarind paste 113⅜ tbsp peanut butter 340⅛ tbsp peanuts, unsalted & roasted
Cut 181⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 680¼ tbsp paste Fry for 3-4 minutes then add 113⅜ tsp cinammon, ground, 56 11/16 tsp cumin, ground, 56 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 226¾ tbsp fish sauce Add 226¾ tbsp tamarind paste Add 170 1/16 tbsp palm sugar Add 113⅜ tbsp peanut butter Simmer for 1.5-2 hours Add 56 11/16 kg small potatoes, peeled, 340⅛ tbsp peanuts, unsalted & roasted and 113⅜ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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