Prep: 15m
Cook: 3h
Serves: - 963 +
Ingredients
361⅛ tbsp massaman curry paste 722¼ cm piece of ginger, minced 722¼ cloves garlic, minced 120⅜ tbsp galangal paste 240¾ 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:
192⅗ kg beef, e.g. chuck 120⅜ tsp cinammon, ground 60 3/16 tsp cumin, ground 60 3/16 tsp coriander, ground 722¼ tbsp paste 120⅜ litre coconut milk 120⅜ large onion, wedged 60 3/16 kg small potatoes, peeled 240¾ tbsp fish sauce 180 9/16 tbsp palm sugar 240¾ tbsp tamarind paste 120⅜ tbsp peanut butter 361⅛ tbsp peanuts, unsalted & roasted
Cut 192⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 722¼ tbsp paste Fry for 3-4 minutes then add 120⅜ tsp cinammon, ground, 60 3/16 tsp cumin, ground, 60 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 240¾ tbsp fish sauce Add 240¾ tbsp tamarind paste Add 180 9/16 tbsp palm sugar Add 120⅜ tbsp peanut butter Simmer for 1.5-2 hours Add 60 3/16 kg small potatoes, peeled, 361⅛ tbsp peanuts, unsalted & roasted and 120⅜ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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