Prep: 15m
Cook: 3h
Serves: - 971 +
Ingredients
364⅛ tbsp massaman curry paste 728¼ cm piece of ginger, minced 728¼ cloves garlic, minced 121⅜ tbsp galangal paste 242¾ 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:
194⅕ kg beef, e.g. chuck 121⅜ tsp cinammon, ground 60 11/16 tsp cumin, ground 60 11/16 tsp coriander, ground 728¼ tbsp paste 121⅜ litre coconut milk 121⅜ large onion, wedged 60 11/16 kg small potatoes, peeled 242¾ tbsp fish sauce 182 1/16 tbsp palm sugar 242¾ tbsp tamarind paste 121⅜ tbsp peanut butter 364⅛ tbsp peanuts, unsalted & roasted
Cut 194⅕ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 728¼ tbsp paste Fry for 3-4 minutes then add 121⅜ tsp cinammon, ground, 60 11/16 tsp cumin, ground, 60 11/16 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 242¾ tbsp fish sauce Add 242¾ tbsp tamarind paste Add 182 1/16 tbsp palm sugar Add 121⅜ tbsp peanut butter Simmer for 1.5-2 hours Add 60 11/16 kg small potatoes, peeled, 364⅛ tbsp peanuts, unsalted & roasted and 121⅜ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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