Prep: 15m
Cook: 3h
Serves: - 923 +
Ingredients
346⅛ tbsp massaman curry paste 692¼ cm piece of ginger, minced 692¼ cloves garlic, minced 115⅜ tbsp galangal paste 230¾ 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:
184⅗ kg beef, e.g. chuck 115⅜ tsp cinammon, ground 57 11/16 tsp cumin, ground 57 11/16 tsp coriander, ground 692¼ tbsp paste 115⅜ litre coconut milk 115⅜ large onion, wedged 57 11/16 kg small potatoes, peeled 230¾ tbsp fish sauce 173 1/16 tbsp palm sugar 230¾ tbsp tamarind paste 115⅜ tbsp peanut butter 346⅛ tbsp peanuts, unsalted & roasted
Cut 184⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 692¼ tbsp paste Fry for 3-4 minutes then add 115⅜ tsp cinammon, ground, 57 11/16 tsp cumin, ground, 57 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 230¾ tbsp fish sauce Add 230¾ tbsp tamarind paste Add 173 1/16 tbsp palm sugar Add 115⅜ tbsp peanut butter Simmer for 1.5-2 hours Add 57 11/16 kg small potatoes, peeled, 346⅛ tbsp peanuts, unsalted & roasted and 115⅜ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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