Prep: 15m
Cook: 3h
Serves: - 952 +
Ingredients
357 tbsp massaman curry paste 714 cm piece of ginger, minced 714 cloves garlic, minced 119 tbsp galangal paste 238 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:
190⅖ kg beef, e.g. chuck 119 tsp cinammon, ground 59½ tsp cumin, ground 59½ tsp coriander, ground 714 tbsp paste 119 litre coconut milk 119 large onion, wedged 59½ kg small potatoes, peeled 238 tbsp fish sauce 178½ tbsp palm sugar 238 tbsp tamarind paste 119 tbsp peanut butter 357 tbsp peanuts, unsalted & roasted
Cut 190⅖ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 714 tbsp paste Fry for 3-4 minutes then add 119 tsp cinammon, ground, 59½ tsp cumin, ground, 59½ 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 238 tbsp fish sauce Add 238 tbsp tamarind paste Add 178½ tbsp palm sugar Add 119 tbsp peanut butter Simmer for 1.5-2 hours Add 59½ kg small potatoes, peeled, 357 tbsp peanuts, unsalted & roasted and 119 large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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