Prep: 15m
Cook: 3h
Serves: - 915 +
Ingredients
343⅛ tbsp massaman curry paste 686¼ cm piece of ginger, minced 686¼ cloves garlic, minced 114⅜ tbsp galangal paste 228¾ 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:
183 kg beef, e.g. chuck 114⅜ tsp cinammon, ground 57 3/16 tsp cumin, ground 57 3/16 tsp coriander, ground 686¼ tbsp paste 114⅜ litre coconut milk 114⅜ large onion, wedged 57 3/16 kg small potatoes, peeled 228¾ tbsp fish sauce 171 9/16 tbsp palm sugar 228¾ tbsp tamarind paste 114⅜ tbsp peanut butter 343⅛ tbsp peanuts, unsalted & roasted
Cut 183 kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 686¼ tbsp paste Fry for 3-4 minutes then add 114⅜ tsp cinammon, ground, 57 3/16 tsp cumin, ground, 57 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 228¾ tbsp fish sauce Add 228¾ tbsp tamarind paste Add 171 9/16 tbsp palm sugar Add 114⅜ tbsp peanut butter Simmer for 1.5-2 hours Add 57 3/16 kg small potatoes, peeled, 343⅛ tbsp peanuts, unsalted & roasted and 114⅜ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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