Prep: 15m
Cook: 3h
Serves: - 937 +
Ingredients
351⅜ tbsp massaman curry paste 702¾ cm piece of ginger, minced 702¾ cloves garlic, minced 117⅛ tbsp galangal paste 234¼ 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:
187⅖ kg beef, e.g. chuck 117⅛ tsp cinammon, ground 58 9/16 tsp cumin, ground 58 9/16 tsp coriander, ground 702¾ tbsp paste 117⅛ litre coconut milk 117⅛ large onion, wedged 58 9/16 kg small potatoes, peeled 234¼ tbsp fish sauce 175 11/16 tbsp palm sugar 234¼ tbsp tamarind paste 117⅛ tbsp peanut butter 351⅜ tbsp peanuts, unsalted & roasted
Cut 187⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 702¾ tbsp paste Fry for 3-4 minutes then add 117⅛ tsp cinammon, ground, 58 9/16 tsp cumin, ground, 58 9/16 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 234¼ tbsp fish sauce Add 234¼ tbsp tamarind paste Add 175 11/16 tbsp palm sugar Add 117⅛ tbsp peanut butter Simmer for 1.5-2 hours Add 58 9/16 kg small potatoes, peeled, 351⅜ tbsp peanuts, unsalted & roasted and 117⅛ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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