Prep: 15m
Cook: 3h
Serves: - 969 +
Ingredients
363⅜ tbsp massaman curry paste 726¾ cm piece of ginger, minced 726¾ cloves garlic, minced 121⅛ tbsp galangal paste 242¼ 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:
193⅘ kg beef, e.g. chuck 121⅛ tsp cinammon, ground 60 9/16 tsp cumin, ground 60 9/16 tsp coriander, ground 726¾ tbsp paste 121⅛ litre coconut milk 121⅛ large onion, wedged 60 9/16 kg small potatoes, peeled 242¼ tbsp fish sauce 181 11/16 tbsp palm sugar 242¼ tbsp tamarind paste 121⅛ tbsp peanut butter 363⅜ tbsp peanuts, unsalted & roasted
Cut 193⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 726¾ tbsp paste Fry for 3-4 minutes then add 121⅛ tsp cinammon, ground, 60 9/16 tsp cumin, ground, 60 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 242¼ tbsp fish sauce Add 242¼ tbsp tamarind paste Add 181 11/16 tbsp palm sugar Add 121⅛ tbsp peanut butter Simmer for 1.5-2 hours Add 60 9/16 kg small potatoes, peeled, 363⅜ tbsp peanuts, unsalted & roasted and 121⅛ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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