Prep: 15m
Cook: 3h
Serves: - 947 +
Ingredients
355⅛ tbsp massaman curry paste 710¼ cm piece of ginger, minced 710¼ cloves garlic, minced 118⅜ tbsp galangal paste 236¾ 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:
189⅖ kg beef, e.g. chuck 118⅜ tsp cinammon, ground 59 3/16 tsp cumin, ground 59 3/16 tsp coriander, ground 710¼ tbsp paste 118⅜ litre coconut milk 118⅜ large onion, wedged 59 3/16 kg small potatoes, peeled 236¾ tbsp fish sauce 177 9/16 tbsp palm sugar 236¾ tbsp tamarind paste 118⅜ tbsp peanut butter 355⅛ tbsp peanuts, unsalted & roasted
Cut 189⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 710¼ tbsp paste Fry for 3-4 minutes then add 118⅜ tsp cinammon, ground, 59 3/16 tsp cumin, ground, 59 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 236¾ tbsp fish sauce Add 236¾ tbsp tamarind paste Add 177 9/16 tbsp palm sugar Add 118⅜ tbsp peanut butter Simmer for 1.5-2 hours Add 59 3/16 kg small potatoes, peeled, 355⅛ tbsp peanuts, unsalted & roasted and 118⅜ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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