Prep: 15m
Cook: 3h
Serves: - 913 +
Ingredients
342⅜ tbsp massaman curry paste 684¾ cm piece of ginger, minced 684¾ cloves garlic, minced 114⅛ tbsp galangal paste 228¼ 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:
182⅗ kg beef, e.g. chuck 114⅛ tsp cinammon, ground 57 1/16 tsp cumin, ground 57 1/16 tsp coriander, ground 684¾ tbsp paste 114⅛ litre coconut milk 114⅛ large onion, wedged 57 1/16 kg small potatoes, peeled 228¼ tbsp fish sauce 171 3/16 tbsp palm sugar 228¼ tbsp tamarind paste 114⅛ tbsp peanut butter 342⅜ tbsp peanuts, unsalted & roasted
Cut 182⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 684¾ tbsp paste Fry for 3-4 minutes then add 114⅛ tsp cinammon, ground, 57 1/16 tsp cumin, ground, 57 1/16 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 228¼ tbsp fish sauce Add 228¼ tbsp tamarind paste Add 171 3/16 tbsp palm sugar Add 114⅛ tbsp peanut butter Simmer for 1.5-2 hours Add 57 1/16 kg small potatoes, peeled, 342⅜ tbsp peanuts, unsalted & roasted and 114⅛ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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