Prep: 15m
Cook: 3h
Serves: - 939 +
Ingredients
352⅛ tbsp massaman curry paste 704¼ cm piece of ginger, minced 704¼ cloves garlic, minced 117⅜ tbsp galangal paste 234¾ 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:
187⅘ kg beef, e.g. chuck 117⅜ tsp cinammon, ground 58 11/16 tsp cumin, ground 58 11/16 tsp coriander, ground 704¼ tbsp paste 117⅜ litre coconut milk 117⅜ large onion, wedged 58 11/16 kg small potatoes, peeled 234¾ tbsp fish sauce 176 1/16 tbsp palm sugar 234¾ tbsp tamarind paste 117⅜ tbsp peanut butter 352⅛ tbsp peanuts, unsalted & roasted
Cut 187⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 704¼ tbsp paste Fry for 3-4 minutes then add 117⅜ tsp cinammon, ground, 58 11/16 tsp cumin, ground, 58 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 234¾ tbsp fish sauce Add 234¾ tbsp tamarind paste Add 176 1/16 tbsp palm sugar Add 117⅜ tbsp peanut butter Simmer for 1.5-2 hours Add 58 11/16 kg small potatoes, peeled, 352⅛ tbsp peanuts, unsalted & roasted and 117⅜ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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