Prep: 15m
Cook: 3h
Serves: - 953 +
Ingredients
357⅜ tbsp massaman curry paste 714¾ cm piece of ginger, minced 714¾ cloves garlic, minced 119⅛ tbsp galangal paste 238¼ 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:
190⅗ kg beef, e.g. chuck 119⅛ tsp cinammon, ground 59 9/16 tsp cumin, ground 59 9/16 tsp coriander, ground 714¾ tbsp paste 119⅛ litre coconut milk 119⅛ large onion, wedged 59 9/16 kg small potatoes, peeled 238¼ tbsp fish sauce 178 11/16 tbsp palm sugar 238¼ tbsp tamarind paste 119⅛ tbsp peanut butter 357⅜ tbsp peanuts, unsalted & roasted
Cut 190⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 714¾ tbsp paste Fry for 3-4 minutes then add 119⅛ tsp cinammon, ground, 59 9/16 tsp cumin, ground, 59 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 238¼ tbsp fish sauce Add 238¼ tbsp tamarind paste Add 178 11/16 tbsp palm sugar Add 119⅛ tbsp peanut butter Simmer for 1.5-2 hours Add 59 9/16 kg small potatoes, peeled, 357⅜ tbsp peanuts, unsalted & roasted and 119⅛ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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