Prep: 15m
Cook: 3h
Serves: - 929 +
Ingredients
348⅜ tbsp massaman curry paste 696¾ cm piece of ginger, minced 696¾ cloves garlic, minced 116⅛ tbsp galangal paste 232¼ 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:
185⅘ kg beef, e.g. chuck 116⅛ tsp cinammon, ground 58 1/16 tsp cumin, ground 58 1/16 tsp coriander, ground 696¾ tbsp paste 116⅛ litre coconut milk 116⅛ large onion, wedged 58 1/16 kg small potatoes, peeled 232¼ tbsp fish sauce 174 3/16 tbsp palm sugar 232¼ tbsp tamarind paste 116⅛ tbsp peanut butter 348⅜ tbsp peanuts, unsalted & roasted
Cut 185⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 696¾ tbsp paste Fry for 3-4 minutes then add 116⅛ tsp cinammon, ground, 58 1/16 tsp cumin, ground, 58 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 232¼ tbsp fish sauce Add 232¼ tbsp tamarind paste Add 174 3/16 tbsp palm sugar Add 116⅛ tbsp peanut butter Simmer for 1.5-2 hours Add 58 1/16 kg small potatoes, peeled, 348⅜ tbsp peanuts, unsalted & roasted and 116⅛ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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